Almond Lemon Tart Recipe

Ingredients for Almond Lemon Tart

• Butter
• Plain Flour
• Icing Sugar
• 1 teaspoon almond extract
• Sliced Almonds
• Caster Sugar
• 3 large eggs
• Double Cream
• Lemons, Juice Of

How to Make Almond Lemon Tart

1. Combine tart shell ingredients (see below) in a food processor until the mixture resembles fine breadcrumbs.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch flan dish.
3. Refrigerate the tart shell for at least 1 hour.
4. Preheat oven to 360°F (180°C). Bake the tart shell for 15-20 minutes, or until pale golden.
5. Remove the tart shell from the oven, but leave the oven on.
6. In a food processor, combine ½ cup toasted almonds and ¼ cup granulated sugar; pulse until finely ground.
7. Add 3 large eggs one at a time to the almond mixture, blending well after each addition.
8. Stir in ½ cup heavy cream, 1 teaspoon almond extract, the zest of 2 lemons, and the juice of 2 lemons.
9. Pour the lemon filling into the pre-baked tart shell and smooth the top.
10. Bake for 15-20 minutes, or until the filling is set and lightly golden.
11. Let cool completely before serving. Garnish with fresh berries or a dusting of powdered sugar and serve warm with crème fraîche or whipped cream.