Luscious Lemon and Almond Tart...
This Tart is just so yummy! Even if you're not a mad fan of almonds give it a go it might surprise you!
This tart has a sweet pastry bottom, lined with lemon curd, filled with a frangipan style sponge and topped with flaked almonds... what more could you want, well maybe a huge dollop of fresh cream on top but thats it!
You can be lazy or smart which ever way you want to think of it and buy roll out pastry, however homemade is always nicer and is simple to make...honestly!
Same with the curd you can buy lovely ones too but you can be brave and make your own.
I made this is college for an event but instead of making one big tart, i made little individual ones, these were so cute and taste delish aswell!
So either way if you want to make the big tart or small tarts it's fun and this tart has loads of different parts to it so it's really a little challange.
Go on I dare you give it a go!
Ingredients for filling
200g butter
200g caster sugar
4 lemon zested
4 eggs
150g ground almonds
50g plain flour
10 tablespoons of lemon curd ( enough to spread along the base)
50g flaked almonds
Icing sugar for dusting
Cream or creme fraiche for serving
For the Sweet Pastry
400g plain flour
200g butter
100g caster sugar
1 egg
if you need to bind it more add water
I'm using the rub in method for the pastry but you can also use the creaming method in a machine with a spade attachment.
1. Rub the flour and rub with your fingertips to create breadcrumbs
2. Add in the sugar
3. Beat the egg and add it in slowly, if you need to bind it more add water.
4. Bring to a ball of dough and wrap in cling film and pop it into the fridge for 30 minutes at least. ( this allows the pasrty to relax and its easier to roll then)
5. Grease the tart case or do both and line it
6. Sprinkle a little flour on the counter and roll out the pastry a little bigger than the tin so the sides come up the tin.
7. Pre heat the oven to 170c
8. Bake blind for 15-20 minutes (line the inside of the pastry with parchment paper and fill with baking peas or rice)
9. Once the pastry is crisp and has a dryish base, lift the parchment with the peas or rice out and keep for use another time.
You now have the pastry shell ready to be filled.
For the Lemon Curd
3 lemons Zested
2 eggs
175g caster sugar
140g butter cut into cubes
1/2 dessertspoon of cornflour
1. Whisk the eggs in a medium sized saucepan over a gentle heat
2. Add in the zest and add the cubes of butter in slowly
3. Add in cornflour
3. Whisk continuously for 7-8 minutes until mixture thickens
4. Lower the heat and allow it to simmer gently, continue to whisk.
5. Pour into a sterilsed jar cover with waxed paper seals and it will keep in the fridge for a few weeks.
But for this recipe you will need most of the curd for the tart.
For the filling
1. Beat the butter sugar and zest until it turns a pale cream colour.
2. Add the egg slowly with a tablespoon of flour each time to avoid it curdling
3. Once all the egg is added all the flour and mix well
4. Stir in the ground almonds. (don't add them in with the mixer as the oils will come out of the almonds and make the sponge runny)
5. Spread the lemon curd around the base of the pastry, add the sponge filling and bake for 30 minutes
6. Sprinkle the almonds on top and bake for another 10-15 minutes until its springy to touch and the almonds are golden
Dust with icing sugar and serve with cream!
