TART - LEMON WITH ALMOND CRUST

By akselden

Ingredients

• FOR THE ALMOND CRUST:
• 1 C. all-purpose flour
• 1/3 C. sliced almonds
• 1/4 C. sugar
• 1/4 tsp. kosher salt
• PULSE IN:
• 6 T. unsalted butter, cold, cubed
• 1/2 tsp. vanilla extract
• ADD; PULSE TO BLEND:
• 3-5 T. ice water
• FOR THE LEMON TART FILLING:
• WHISK:
• 3 whole eggs
• 3 egg yolks
• 1 C. sugar
• 3/4 C. fresh lemon juice, strained (4-5 large lemons)
• 2 T. lemon zest (3 lemons)
• Pinch salt
• ADD:
• 6 T. unsalted butter, cubed

Details

Servings 2
Preparation time 60mins
Cooking time 95mins

Preparation

Step 1

For the crust:

1. Process first four ingredients in processor fitted with steel blade until they resemble coarse sand.

2. Pulse in butter and extract until
butter is the size of peas.

3. Add ice water; pulse to incorporate (add more water 1 T. at a time if dough seems dry). Dump dough onto a sheet of plastic wrap, form into a disk, wrap, and chill for at least 30 minutes before rolling out.

4. Preheat oven to 425° with rack in lower third; spray a 9" tart pan with removable bottom with nonstick spray. Roll out dough, place it in the pan, trim, then freeze. Prebake in lower third of oven 20-25 minutes, or until golden brown. Reduce heat to 325°F.

For Lemon Tart Filling:

1. Whisk eggs, yolks, sugar, lemon juice, zest, and salt together in a large saucepan.

2. Add the butter and cook over medium-low heat, stirring constantly. Cook until filling thickens slightly but is still pourable, 8-10 minutes. Strain filling through a fine mesh strainer and into the prebaked crust.

3. Bake tart at 325 degrees, until filling is just set, about 10 min. Cook tart before removing the sides and transferring to a serving platter.