Italian Lemon Almond Tart Tarifi

Malzemeler

• . Pastry: 2 Sticks Cold Butter (1 Stick = 1/2 Cup or 125 ml), 1 3/4 Cups All-Purpose Flour, 1/2 Cup Sugar, 2 Egg Yolks, 1/4 Cup Finely Ground Almonds. Filling: 4 Large Eggs, Lightly Beaten, 2/3 Cup Sugar, Grated Zest Plus Juice From 3 Large Lemons, 1 Stick Unsalted Butter, Melted (1 Stick = 1/2 Cup or 125 ml), 1/4 Cup Sliced Almonds (Optional). To Garnish: Whipped Cream, Toasted Sliced Almonds, Fresh Raspberries

Hazırlanışı

1. Place the flour, sugar, ground almonds, and butter in the food processor and pulse briefly just until it becomes crumbly. Beat the egg yolks and 1 tablespoon water with a fork and add this to the flour mixture. Pulse just until the dough comes together. With your hands, form the dough into a ball and wrap it in plastic, and let rest for 1 hour. Preheat the oven to 375 degrees F. On a lightly floured surface, roll the pastry out and fit it into the bottom and sides of a fluted 9 inch tart pan. Prick the bottom with a fork in several places and then bake the crust for 12 to 15 minutes. Place the eggs, lemon juice, zest, sugar in the food processor and blend. Pour in the melted butter and blend, and pour this mixture into the pastry crust and sprinkle the sliced almond on top. Bake for 25 to 30 minutes until the top is lightly browned and a skewer comes out cleanly. Cool, and refrigerate until ready to serve. To serve, garnish each slice with a dollop of whipped cream, sliced almonds and a raspberry.

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