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Chef Don's
Favorite Dessert Recipes
Lemon Almond Tart
Yield: 1 Tart
Pastry
3/4 cup Flour
1/2 cup Almonds, toasted and finely ground
1/4 cup Sugar
4 Tbsp. Butter, melted
pinch Salt
Filling
3/4 cup Sugar
juice and zest of 3 large Lemons
6 Egg Yolks
Preheat oven to 450°F. Spray a 9” tart pan with
cooking spray and put aside. To make the pastry, mix the flour, almonds
and sugar in a bowl. Add the butter and mix with a fork until pebbles
form. Add the eggs and salt and mix well. To make the filling, combine
all of the ingredients in the top of a double boiler over medium heat.
The water should be gently boiling. Whisk constantly for about 20
minutes or until the mixture thickens. Remove from the heat and let
cool slightly. Meanwhile take the dough and press into the tart pan.
Line the bottom with foil and add 2 cups of dried beans. Bake for 10
minutes and remove from the oven. Reduce the oven temperature to
325°. Remove the beans and foil and let the shell cool slightly.
Pour the lemon mixture into the shell and bake for 15 minutes. Remove
from the oven and let cool. Dust with powdered sugar and garnish with
almonds.
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