Lemon makes me so incredibly happy. I cannot say no to anything lemon. It is tart and refreshing, and so light. Even the smell of lemon instantly changes my mood. Add a little almond and I am a goner. My tart has a shortbread crust with a hint of almond, filled with a sweet tart lemon vanilla bean filling. Elegant and simple.
In the summer, I top this tart with fresh blueberries and raspberries and a dusting of powdered sugar. In the winter, I sugar a few cranberries to add a gorgeous shimmer to the top of the tart. Both instances require a touch of freshly whipped cream for good measure.
Lemon Almond Tart
By Bree
Ingredients:
Crust:
¾ cup (1 ½ sticks) butter, room temperature
3/4 cup powdered sugar
1/2 cup almond meal
1 1/4 cups flour
1 teaspoon salt
1 egg yolk
Filling:
5 eggs
1 1/4 cups sugar
1/2 teaspoons salt
3/4 cup fresh lemon juice
2 teaspoons lemon zest
1 vanilla bean, seeded
2 tablespoons heavy cream
Directions:
Preheat oven to 350°F. Butter a 10-inch or 11-inch tart or quiche pan with a removable bottom. Cream butter and powdered sugar in a food processor. Add almond meal, flour, salt, and egg yolk. Pulse until combined. Press the dough into the bottom and up the sides of the pan. Pierce all over with a fork. Freeze for 20 minutes. Bake the crust for 20 to 25 minutes or until just golden. Check halfway during the cooking time and press down the bottom and sides if needed. Remove from oven and let cool for 15 minutes, pressing the sides again as needed.
Make the filling by beating eggs and sugar with an electric mixer until pale in color. Add salt, juice, zest, vanilla bean and cream, beat until incorporated. Pour into crust and bake for 25 minutes or until set. Cool completely. Garnish with whipped cream and berries.
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