Almond Lemon Tart Recipe

Name: Almond Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1/2 cup powdered sugar; 1/2 teaspoon salt; 1 teaspoon almond extract; 1 cup unsalted butter; 1 cup almonds; 1/2 cup almond paste; 1/2 cup sugar; 1 lemon juice of; 1 lemon zest of; 3 eggs; 1/2 cup cream; 1 teaspoon almond extract

Servings: persons

2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup unsalted butter
1 cup almonds
1/2 cup almond paste
1/2 cup sugar
1 lemon juice of
1 lemon zest of
3 eggs
1/2 cup cream
1 teaspoon almond extract

1
Place flour, powdered sugar, salt and extract in a food processor.
2
With the motor running slowly drop in the butter about 1 tablespoon at atime. Process until a ball of dough forms on top of the blade.
3
Remove from the processor and press into a greased 12 inch removable bottom flan pan. Bake in a 350 degree oven and bake just until the crust sets about 10 minutes. Set aside to cool.
4
Almond Lemon Filling:Place almonds, almond paste, and sugar in a food processor and process to grind the nuts. Stop the machine and add juice, zest, eggs, cream, and extract. Process to blend well. Pour in the cooled crust and place in a 350 degree oven and bake for about 20-25 minutes or until when inserted with a knife it comes clean. Serve warm or cold with whipped cream.

1400

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups flour, 1/2 cup powdered sugar, 1/2 teaspoon salt, 1 teaspoon almond extract, and more.

Yes, Almond Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Lemon Tart

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