Lemond and Almond Tarts

By Grazor

Ingredients

• 350 * 350g ready-made sweet pastry
• 100 * 100g butter , at room temperature
• 100 * 100g golden caster sugar
• * zest 2 lemons
• 2 * 2 eggs
• 75 * 75g ground almonds
• 25 * 25g plain flour
• 6 * 6 tbsp lemon curd
• 25 * 25g flaked almonds
• * icing sugar for dusting
• * cream or crème fraîche to serve (optional)

Preparation

Step 1

kes 6
Preparation and cooking times
Total time

Ready in 1 hour
Method

1. Heat the oven to 200C/fan 180C/gas 6. Line six 10cm x 2cm loose-bottomed tartlet tins with the pastry, trim any excess and chill.
2. To make the frangipane, beat the butter, sugar and zest until creamy. Add the eggs one by one with a spoonful of the ground almonds. Mix in the remaining ground almonds and flour, spread lemon curd over the tart bases and spoon the frangipane on top. Scatter over the flaked almonds, sit on a baking tray and bake for 25-30 minutes or until the sponge is golden and puffed. Remove from the tins and serve warm dusted with icing sugar and cream if you like.

Per serving

665 kcalories, protein 9.4g, carbohydrate 61.4g, fat 44.1 g, saturated fat 16.1g, fibre 2.5g, salt 0.66 g

Recipe from olive magazine, February 2009.