Almond Lemon Tart

"A tasty lemon tart made slightly more interesting with the use of almonds. From Claire Macdonald's simply seasonal"
 
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photo by chia2160 photo by chia2160
photo by chia2160
photo by chia2160 photo by chia2160
Ready In:
45mins
Ingredients:
10
Yields:
6 slices
Serves:
6-8
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ingredients

  • pastry ingredients

  • 113.39 g butter, diced cold from the fridge
  • 141.74 g plain flour
  • 14.79 ml icing sugar
  • 0.32 ml almond extract
  • filling ingredients

  • 170.09 g sliced almonds, toasted
  • 113.39 g caster sugar
  • 3 large eggs
  • 5 fluid ounce double cream
  • 0.26 ml almond extract
  • 2 lemons, juice of, and zest finely grated
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directions

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

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">
 
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