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Lemon and Almond Tart

(Makes 8 to 10 servings)

Eggs – 2 large

Superfine Sugar – 1/4 cup

Lemons – 4 large, finely grated rind and juice

Vanilla Extract – 1/2 teaspoon

Almonds – 1/2 cup ground

Light Cream – 1/2 cup

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Spelt Flour – 2 cups, unbleached

Confectioner Sugar – 3/4 cup

Butter – 9 Tablespoons, unsalted

Egg – 1 large, beaten

Sea Salt – pinch

  • Preheat oven to 350 Degrees.
  • FOR THE PASTRY: Sift together the spelt flour and confectioner sugar in a medium bowl.  Rub in the butter until the mixture resembles fine breadcrumbs.  Add the egg and pinch of sea salt, and mix to a smooth dough.  Knead lightly on a floured work surface.  Form into a smooth flat round.  Wrap in clear film (plastic wrap) and chill for 15 minutes.
  • Roll out the chilled dough on a floured surface and use to line a 9-inch loose-bottomed flat tin pan.  Prick the pastry base with a fork and chill for 15 minutes.
  • Line the pastry case with non-stick baking parchment.  Add enough baking beans to cover the base of the pastry case and bake blind (without opening oven door) for about 10 minutes or until light golden.
  • Meanwhile, make the filling.  Beat the eggs with the superfine sugar until the mixture leaves a thin ribbon trail.  Gently stir in the lemon rind and juice, vanilla extract, ground almonds and light cream.  Carefully, pour the filling into the pastry case and level the surface.  Bake for about 25 minutes until the filling is set.
  • Heat the oven grill (broiler) to high.  Sift a thick layer of confectioner sugar over the tart.  Grill until the sugar caramelizes.  Dust with a little extra sugar before serving warm or cold with whipping cream or Greek yogurt.

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