This is an Italian lemon tart that is not too sweet with a rich buttery crust. I like to garnish small slices of this tart with a little dollop of whipped cream with one ripe raspberry on top. I combine the ingredients for the pastry in my food processor, and then use it again to blend the filling ingredients which really cuts down on prep time for this tasty treat.
Deborah Mele 2011
Italian Lemon Almond Tart
This is an Italian lemon tart that is not too sweet with a rich buttery crust.
- 2 Sticks Cold Butter (1 Stick = 1/2 Cup or 125 ml)
- 1 3/4 Cups All-Purpose Flour
- 1/2 Cup Sugar
- 2 Egg Yolks
- 1/4 Cup Finely Ground Almonds
- 4 Large Eggs, Lightly Beaten
- 2/3 Cup Sugar
- Grated Zest Plus Juice From 3 Large Lemons
- 1 Stick Unsalted Butter, Melted (1 Stick = 1/2 Cup or 125 ml)
- 1/4 Cup Sliced Almonds (Optional)
- Whipped Cream
- Toasted Sliced Almonds
- Fresh Raspberries
- Place the flour, sugar, ground almonds, and butter in the food processor and pulse briefly just until it becomes crumbly.
- Beat the egg yolks and 1 tablespoon water with a fork and add this to the flour mixture.
- Pulse just until the dough comes together.
- With your hands, form the dough into a ball and wrap it in plastic, and let rest for 1 hour.
- Preheat the oven to 375 degrees F.
- On a lightly floured surface, roll the pastry out and fit it into the bottom and sides of a fluted 9 inch tart pan.
- Prick the bottom with a fork in several places and then bake the crust for 12 to 15 minutes.
- Place the eggs, lemon juice, zest, sugar in the food processor and blend.
- Pour in the melted butter and blend, and pour this mixture into the pastry crust and sprinkle the sliced almond on top.
- Bake for 25 to 30 minutes until the top is lightly browned and a skewer comes out cleanly.
- Cool, and refrigerate until ready to serve.
- To serve, garnish each slice with a dollop of whipped cream, sliced almonds and a raspberry.