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Almond Tart

Brayden's picture
Ingredients
  All purpose flour 1 Cup (16 tbs), sifted
  Sugar 1⁄4 Cup (4 tbs)
  Lemon peel 2 Teaspoon, grated
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Egg yolk 1
  Egg yolks 3 , slightly beaten
  Sugar 3⁄4 Cup (12 tbs)
  Orange peel 1 Tablespoon, grated
  Almond extract 1⁄2 Teaspoon
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Whole blanched almonds 1 Cup (16 tbs), ground (Blanched)
  Almond macaroons 1⁄4 Cup (4 tbs), crushed
  Whipped cream 1 Tablespoon
  Citron/Angelica 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 350F.

MAKING
To Make Pastry:
2. In a medium bowl, combine flour with 1/4 cup sugar and the lemon peel.
3. With pastry blender or two knives cut in butter until mixture resembles coarse cornmeal.
4. Stir in egg yolk with hands and knead into a ball.
5. Press evenly onto bottom and side, not on rim, of 9-inch pie plate and refrigerate 1 hour.
To Make Filling:
6. In a medium bowl, combine egg yolks with 1/3 cup water, 3/4 cup sugar, the orange peel, almond extract, heavy cream, almonds and macaroons.
7. With rotary beater, beat until well combined.
8. Turn into chilled pie shell and bake for 1 hour just until filling is set in center when pie is gently shaken.
9. Cool completely on wire rack and then refrigerate until chilled—at least 2 hours.

SERVING
10. Decorate with rosettes of whipped cream, garnish with strips of citron or angelica and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes
Servings: 
8

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