LEMON ALMOND TART
Steps:
- Pulse together flour, 1/4 cup sugar and salt in bowl of food processor fitted with metal blade. Pulse in butter until crumbly. Stir egg yolks and vanilla together and pulse into flour mixture. Remove from processor and work with hands to make soft dough. Roll dough out between 2 sheets of waxed paper to about 1/8-inch thickness. Remove waxed paper and place into 9-inch tart pan, pressing dough firmly into sides. Place in freezer for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit Toast almonds in shallow pan for 7 to 9 minutes or until brown. Remove and let cool. Finely chop in food processor with metal blade. Set aside. Remove the crust from the freezer. Line crust with aluminum foil and top with pie weights or dried beans. Bake for 15 minutes. Remove weights and foil and let cool.
- Beat egg yolks and 1/2 cup sugar together on medium speed in large bowl until pale. Stir in lemon juice and zest, then melted butter, almonds and almond extract. Place tart pan with crust in shallow baking pan. Carefully pour filling into crust. Bake for 20 minutes or until tart is set and a rich brown color. When ready to serve dust with powdered sugar.
CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
ALMOND-LEMON TART WITH MIXED BERRIES
Steps:
- FOR CRUST: Blend flour, powdered sugar, almond extract and salt in processor. Add butter and process until moist clumps form. Gather dough together. Press dough into 11-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 20 minutes. Preheat oven to 425˚ F. LIne curst with foil; fill with dried beans or pie weights. Bake crust until sides are set and beginning to color, about 15 minutes (10 minutes in my oven). Remove foil and beans. Bake crust until cooked through ad pale golden, piercing with fork if crust bubbles, about 10 minutes (5 minutes in my oven) longer. Cool crust completely. Reduce oven temperature to 350˚ F. FOR FILLING: Blend almonds, almond paste and sugar in processor until nuts are finely ground. Add eggs, cream, lemon juice and lemon peel and process until blended. Pour into prepared crust. Bake tart until filling is set and goldn, about 40 minutes. Cool tart in pan on rack. (can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Push bottom of pan up, releasing the tart and slide onto serving plate (if needed). Arrange berries, cut into wedges and serve with whipped cream.
LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
ALMOND AND LEMON TART
Simple Tart with this amazing lemon tangy taste complimenting the delicious texture of the almonds
Provided by mitrajam
Time 1h
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425F/220C .Roll out the pastry on a lightly floured surface and place in a 8 inch tart dish.
- Bake pie shell blind for 10 minutes,until golden brown, remove from oven. REDUCE oven temperature.
- Whisk the eggs and icing sugar together in a bowl until
- fluffy. Mix in grated rind of 2 lemons, melted butter , ground almonds juice of both lemons.
- The consistency will look strange but it will change once cooked.
- Pour filling into pastry case bake for 25 minutes, until filling has set. Leave to cool.
SWEET AND SIMPLE LEMON TART
'A taste you'll never forget.'
Provided by luvluv1
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
- Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
- Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
- Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g
ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES
Provided by Diane Rossen Worthington
Categories Dessert Bake Passover Kid-Friendly High Fiber Lemon Almond Kosher Kosher for Passover Party Potluck Vegetarian Pescatarian Peanut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- For cake:
- Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
- Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
- Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
- For sauce and berries:
- Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
- Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
- Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
More about "almond lemon tart with mixed berries recipes"
ALMOND FLOUR TART WITH LEMON CURD AND BERRIES | ISOPURE
From theisopurecompany.com
LEMON TART WITH ALMOND FLOUR CRUST (GLUTEN-FREE) - ELISABETH
From elisabethandbutter.com
ALMOND CREAM TART WITH BERRIES RECIPE | EAT SMARTER USA
From eatsmarter.com
MIXED BERRY ALMOND TART | RECIPE | TART, FRANGIPANE TART, BUTTERY …
From pinterest.com
ALMOND TART WITH LEMON CURD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
MIXED FRUIT ALMOND TART - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
COCONUT LEMON TART WITH BERRIES RECIPE - ALDI
From aldi.com.au
LOW-CARB, KETO TARTS WITH BERRIES AND MASCARPONE CREAM
From cookinglsl.com
GLUTEN-FREE LEMON CURD TART WITH BERRIES - FLAVOUR AND SAVOUR
From flavourandsavour.com
PASSOVER LEMON TART 2 WAYS - MY FAIR HOSTESS
From rachelkor.com
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | ALMOND LEMON …
From foodista.com
FRESH FRUIT TART WITH ALMOND CRUST RECIPE | BON APPéTIT
From bonappetit.com
MIXED BERRY AND ALMOND TART - PLATE FOR A MATE
From plateforamate.com
LEMON TART WITH FRESH BERRIES - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON ALMOND TART RECIPE - LIZ BUSHONG
From lizbushong.com
MIXED BERRY TARTS | PAMPAS
From pampas.com.au
LEMON BERRY ALMOND TART RECIPE | SIDECHEF
From sidechef.com
ALMOND FRUIT TART WITH LEMON CREAM - BIGOVEN.COM
From bigoven.com
LEMON-ALMOND TARTS RECIPE
From crecipe.com
LEMON AND BUTTER MILK TART WITH MIXED BERRIES RECIPE
From citchn.com
LEMON CURD TART WITH BERRIES KETO RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
FISHER NUTS | RECIPE | MIXED FRUIT ALMOND TART
From fishernuts.com
ALMOND CRUSTED MIXED BERRY TARTS W. LEMON CUSTARD | RECIPE
From pinterest.com
ALMOND LEMON TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
MIXED BERRY CREAM TART IN AN ALMOND PASTRY CASE
From bigoven.com
ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES RECIPE | BON APPéTIT
From bonappetit.com
ALMOND LEMON TART | RECIPELION.COM
From recipelion.com
LEMON TART WITH ALMOND CRUST - MY JEWISH LEARNING
From myjewishlearning.com
YOGURT AND BERRIES: LEMON BERRY TART WITH ALMOND CRUST
From yogurtberries.blogspot.com
ALMOND LEMON TART RECIPE - FOOD NEWS
From foodnewsnews.com
ALMOND-LEMON TEA CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
LEMON ALMOND TART RECIPE
From crecipe.com
LEMON TART WITH GINGER CRUST AND BERRIES - YOUR RECIPE BLOG
From yourrecipeblog.com
ALMOND TARTS | KING ARTHUR BAKING
From kingarthurbaking.com
ALMOND TARTS WITH BERRIES - RECIPES | FOOBY.CH
From fooby.ch
LEMON TART WITH MIXED BERRIES! : BAKING - REDDIT.COM
From reddit.com
PUFF TART WITH ALMOND CREAM AND BERRIES - HONEST COOKING
From honestcooking.com
MIXED FRUIT ALMOND TART RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love