Almond Lemon Tart Recipes

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PAN-BAKED LEMON-ALMOND TART



Pan-Baked Lemon-Almond Tart image

This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.

Provided by Mark Bittman

Categories     quick, dessert

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 eggs
1/2 to 3/4 cup sugar (according to personal taste)
Pinch of salt
1/2 cup ground almonds
1/2 cup cream
1/2 cup sliced almonds, more for garnish
1 lemon, zest and juice
2 tablespoons butter
Powdered sugar, for garnish

Steps:

  • Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
  • Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
  • When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 147 milligrams, Sugar 33 grams, TransFat 0 grams

LEMON TART WITH ALMOND CRUST



Lemon Tart with Almond Crust image

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

1 cup all-purpose flour
1/2 cup sliced almonds, toasted
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 to 3 tablespoons cold water
FILLING:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoons grated lemon zest
Dash salt
6 tablespoons butter, cubed

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 LEMON TART



Almond Lemon Tart image

A tasty lemon tart made slightly more interesting with the use of almonds. From Claire Macdonald's simply seasonal

Provided by lindseylcw

Categories     Tarts

Time 45m

Yield 6 slices, 6-8 serving(s)

Number Of Ingredients 10

4 ounces butter, diced cold from the fridge
5 ounces plain flour
1 tablespoon icing sugar
5 drops almond extract
6 ounces sliced almonds, toasted
4 ounces caster sugar
3 large eggs
5 fluid ounces double cream
4 drops almond extract
2 lemons, juice of, and zest finely grated

Steps:

  • Put pastry ingredients into food processor.
  • blend until looks like fine breadcrumbs.
  • Pat firmly around sides and base of a flan dish 9 in diameter.
  • put into fridge for 1 hour.
  • preheat oven to 360F and bake case for 15 - 20 minutes until pale golden.
  • take out but leave the oven on.
  • put toasted almonds and sugar into food processor and whiz.
  • add eggs one by one, then cream, almond extract lemon zest then, lastly, the lemon juice.
  • pour into baked shell and smooth the top.
  • put into oven and bake until set, about 15 mins.
  • serve warm with creme fraiche or whip cream.

Nutrition Facts : Calories 606.9, Fat 41.6, SaturatedFat 17.3, Cholesterol 180.4, Sodium 154.3, Carbohydrate 49.9, Fiber 4.1, Sugar 24.9, Protein 12.5

LEMON ALMOND TART



Lemon Almond Tart image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 14

1 1/4 cup flour
1/4 cup sugar
1/8 teaspoon salt
5 tablespoons butter
2 egg yolks
1/2 teaspoon vanilla
1/2 cup slivered almonds
3 egg yolks
2/3 cup sugar
1/4 cup lemon juice
2 teaspoons grated lemon zest
1/4 cup butter, melted and cooled
1/8 teaspoon almond extract
1 tablespoon powdered sugar, for garnish

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



Classic Lemon Tart with Coconut-Almond Crust image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup desiccated coconut
1 1/2 cups all-purpose flour
1/4 cup almond flour
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/3 cup sugar
1 teaspoon almond extract
1 large egg
1 stick (1/2 cup) unsalted butter
1 cup sugar
1/4 teaspoon salt
3 large eggs plus 1 yolk
Zest of 3 lemons plus 1 cup lemon juice
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

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.

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 15

1 1/2 cups/190 grams all-purpose flour, plus more for rolling the dough
1/3 cup/38 grams almond flour
1/4 cup/30 grams cornstarch
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup/227 grams salted cultured butter, at room temperature (see Tip)
2/3 cup/130 grams granulated sugar
1 large egg yolk
1/4 teaspoon almond extract
1 cup confectioners' sugar
1/4 cup/56 grams salted cultured butter, melted
1 to 2 tablespoons buttermilk or whole milk, plus more as needed
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Toasted sliced almonds, for topping

Steps:

  • In a large bowl, stir together flours, cornstarch, baking powder and salt.
  • In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
  • Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
  • When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
  • Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
  • Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  • Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
  • Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

LEMON-ALMOND MERINGUE TART



Lemon-Almond Meringue Tart image

This delicious and beautiful dessert recipe comes from Matt Lewis of Baked Bakery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes eight 4-inch tarts

Number Of Ingredients 4

Almond Amaretto Tart Shells
Matt Lewis's Lemon Curd
Amaretto Meringue
Crushed amaretto cookies, for serving

Steps:

  • Preheat broiler, if using.
  • Remove tart shells from tart pans and place on a parchment paper-lined baking sheet. Divide lemon curd evenly between tart shells.
  • Using a large ice cream scoop, scoop meringue and place on top of lemon curd, dividing equally. Spread meringue out toward the edges of each tart. Place tarts under broiler until meringue is just browned. Alternatively, use a kitchen torch to brown the tops of each tart.
  • Sprinkle crushed cookies over the top of each tart. These are best when served within 24 hours.

PAN BAKED LEMON ALMOND TART



Pan Baked Lemon Almond Tart image

This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.

Provided by Joybean

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 eggs
1/2-3/4 cup sugar (according to personal taste)
1 pinch salt
1/2 cup ground almonds
1/2 cup cream
1/2 cup sliced almonds, more for garnish
1 lemon, zest and juice
2 tablespoons butter
powdered sugar, for garnish

Steps:

  • Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
  • Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
  • When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

Nutrition Facts : Calories 445, Fat 31.3, SaturatedFat 11.9, Cholesterol 234.4, Sodium 171.4, Carbohydrate 32.7, Fiber 3.3, Sugar 26.4, Protein 12.1

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

ALMOND AND LEMON TART



Almond and Lemon tart image

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

8 oz plain short-crust pastry, thawed if frozen
2 eggs
5 oz icing sugar
2 lemons
31/2 oz butter, melted
21/2 oz ground almonds

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.

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From lisaslowcarblife.com


10 BEST ALMOND TARTS ALMOND PASTE RECIPES | YUMMLY
2022-05-15 orange, almond paste, hazelnuts, cocoa powder, almond paste, white chocolate and 7 more Winter Igloo Cake On dine chez Nanou lemon, raspberry preserves, blue sprinkles, chocolate chip cake and 6 more
From yummly.com


ALMOND LEMON TART RECIPE
2002-10-11 What Makes This Almond Lemon Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Almond Lemon Tart. Ready to make this Almond Lemon Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then …
From bakerrecipes.com


LEMON LAVENDER TART
Lemon Lavender Tart. This refreshing, Summery tart is as stunning as it is delicious. Naturally dairy-free and gluten-free, this tart recipe features a creamy cashew base filling and almond pulp no-bake crust. Top with fresh lemon and serve all Summer long! Serves: 1 tart 8-10 slices. Gluten-Free . Naturally-Sweetened. Ingredients Raw Crust. 1 ½ cups gluten-free old fashioned …
From almondcow.co


LEMON TART WITH ALMOND BISCOTTI CRUST - ALL OUR WAY
2021-12-31 Boil for 1 minute, then turn off heat and set aside. Add in lemon juice, zest and 1 tablespoon of butter. Stir together and set aside, allow it to cool. Once the crust and lemon curd cools, pour the curd into the baked crust. Set the lemon tart into the refrigerator to firm up for 2-3 hours. Sprinkle with powdered sugar.
From allourway.com


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