Lemon-Almond Tart
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| Recipe Author: from the book "Easy Itailan" |
French and Freshening!
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Ingredients:
Bottom
200 gr butter
300 gr flour
100 gr icing sugar
Lemon-Almond Filling
4 big eggs
120 gr crystal sugar
Finely grated rind and juice of 3 lemons
120 gr butter, melted
120 gr almonds
Beaten whipped cream
An edged tartmold (22 cm diameter)
aliminium film, baking beans and baking plate
| Preparation: - For the base "frolla"; mix the butter with flour and sugar until it completely becomes like grated parmesan.
- Whisk 2 egg yolks in a small bowl and 1 tsp water until thick.
- Add the egg mixture into the flour mixture and knead them until a ball.
- Flatten the ball and let it rest folded in a kitchen film 30 minutes.
- Roll the pastry on a flour dusted worksheet and cover the tartmold with it.
- Using a fork, prick small holes in the bottom and let it cool in the fridge or deepfreeze about 15 minutes until stiffed.
- Cover the pastry with aliminium film, fold the edges to the middle, so they in the pastry will not be baked.
- Fill the mold with baking beans, put them on to the baking plate and bake the tart bottom 10-12 minutes in the middle of an 190°C preheated oven.
- Remove the aliminium film and beans, and let the bottom of the tart in the oven until completely dry.
- Filling mixture; Place eggs, suger, lemon rind and juice in a bowl and beat until light and soft mixture.
- Stir the butter and almonds and the mixture.
- Mix the filling well and fill the tart bottom with the mixture and pour it on.
- Bake it 25-30 minutes until the crust and the top of the tart are gold brown.
- Let the tart cool down and put it in to the fridge until serving.
| | | Notes: Serve it with whipped cream or icecream, if you like.
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