Zutaten für Lemon Tart With Almond Crust
- 1 ½ cups all-purpose flour
- Sliced Almonds
- ¾ cup granulated sugar (½ cup for crust, 1 ¾ cup for filling)
- 1 cup (2 sticks) unsalted butter (½ cup for crust, 6 tablespoons for filling)
- Almond Extract
- ¼ teaspoon salt
- Cold Water
- 1 ½ cups fresh lemon juice
- 4 large eggs
- Egg Yolks
- Lemon Peel
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Tart With Almond Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Lemon Tart With Almond Crust
- Preheat oven to 400°F (200°C).
- In a food processor, combine 1 ½ cups all-purpose flour, ½ cup almond flour, ½ cup granulated sugar, ½ cup (1 stick) cold unsalted butter, cut into cubes, 1 teaspoon almond extract, and ¼ teaspoon salt.
- Pulse until the mixture resembles coarse crumbs.
- With the food processor running, gradually add 2-4 tablespoons ice water, one tablespoon at a time, until the dough just comes together.
- Turn the dough out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch fluted tart pan with a removable bottom.
- Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Bake for 15-20 minutes, or until golden brown.
- Let cool completely on a wire rack.
- While the crust is cooling, prepare the filling: In a medium saucepan, whisk together 1 ¾ cups granulated sugar, ¼ cup cornstarch, ½ teaspoon salt, 1 ½ cups lemon juice, and the zest of 2 lemons.
- Gradually whisk in 4 large eggs.
- Cook over medium heat, whisking constantly, until the filling thickens and comes to a simmer (about 8-10 minutes).
- Remove from heat and stir in 6 tablespoons (¾ stick) unsalted butter, cut into cubes, until melted and smooth.
- Pour the lemon filling into the cooled crust.
- Bake at 325°F (165°C) for 8-10 minutes, or until the filling is set.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Garnish with fresh berries, whipped cream or powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
172g
Fat
82g
Carbs
20g
