Total Time
45mins
Prep 15 mins
Cook 30 mins

A tasty lemon tart made slightly more interesting with the use of almonds. From Claire Macdonald's simply seasonal

Ingredients Nutrition

  • pastry ingredients

  • 4 ounces butter, diced cold from the fridge
  • 5 ounces plain flour
  • 1 tablespoon icing sugar
  • 5 drops almond extract
  • filling ingredients

  • 6 ounces sliced almonds, toasted
  • 4 ounces caster sugar
  • 3 large eggs
  • 5 fluid ounces double cream
  • 4 drops almond extract
  • 2 lemons, juice of, and zest finely grated

Directions

  1. Put pastry ingredients into food processor.
  2. blend until looks like fine breadcrumbs.
  3. Pat firmly around sides and base of a flan dish 9 in diameter.
  4. put into fridge for 1 hour.
  5. preheat oven to 360F and bake case for 15 - 20 minutes until pale golden.
  6. take out but leave the oven on.
  7. put toasted almonds and sugar into food processor and whiz.
  8. add eggs one by one, then cream, almond extract lemon zest then, lastly, the lemon juice.
  9. pour into baked shell and smooth the top.
  10. put into oven and bake until set, about 15 mins.
  11. serve warm with creme fraiche or whip cream.
Most Helpful

4 5

this was a lovely tasty tart. i did need to add some extra ground almonds and to cook it for 35 minutes before it was set, and i think i would add some extra lemon juice or use larger lemons next time, for a bit more lemon flavor. this sliced nicely and i served it with a scoop of ice cream. wonderful with tea the next day too.