Best Lemon Almond Tart Recipes

LEMON TART WITH ALMOND CRUST

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.

CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST

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.

LEMON-ALMOND MERINGUE TART

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.

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.

PAN BAKED LEMON ALMOND TART

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.

ALMOND AND LEMON TART

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.

LEMON TART WITH ALMOND CRUST

Steps:

• Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
• Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
• In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

LEMON CURD TART WITH ALMOND CRUST

Steps:

• Put the almonds in a food processor and pulse until pulverized.
• Add the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese.
• Add 1 tablespoon cold water to the mix and pulse two or three times-the dough should start to come together in a ball. If the mixture is still very dry and crumbly, add 1 more tablespoon cold water. Check the consistency of the dough by squeezing a handful-if the dough sticks together, it's done. If not, pulse the dough with 1 to 2 more tablespoons water.
• When the dough has come together, dump it out onto a clean, lightly floured work surface. Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips. Repeat this process one or two more times, dusting with flour if it sticks. Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes. (All this could have totally been done ahead of time-like yesterday or even last week!)
• Take the dough out of the fridge 20 to 30 minutes before you're ready to use it and let it come to room temperature.
• Preheat the oven to 425°F.
• On a lightly floured work surface, use a rolling pin to roll the dough 1/8 to 1/4 inch thick. Lay the dough in a 10-inch tart pan, pressing it gently into the pan. Tear off a little piece of dough from the edge and roll it into a "dough ball." Dip the dough ball in flour and use it to push the dough into the sides of the tart pan. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough.
• Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for 10 to 12 minutes. Remove the beans and foil and bake for another 2 to 3 minutes, until golden and crisp. Remove from the oven and let cool.
• Preheat the oven to 300°F.
• In a small saucepan, combine the lemon zest, lemon juice, sugar, eggs, and salt and whisk until it reaches a homogeneous consistency.
• Place the saucepan on the stove and bring to medium heat. Cook, whisking constantly, until the mixture thickens, 12 to 15 minutes. Remove the pan from the heat and whisk in the butter 2 pats at a time, continuing to mix until well combined.
• Pour the lemon curd into the prepared tart shell and bake until the lemon curd has set, 15 to 20 minutes. Let cool completely before cutting.

CHERRY, ALMOND & LEMON MASCARPONE TART

Steps:

• Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.
• Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.
• Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.

PAN-BAKED LEMON-ALMOND TART RECIPE

Steps:

• 1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice. 2. 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. 3. 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.

LEMON TART WITH ALMOND CRUST

Steps:

• FOR CRUST: Blend flour, whole toasted almonds, sugar and salt in processor until almonds are finely ground. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons ice water and 1/2 teaspoon almond extract in small bowl; add to processor and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball and flatten into disk. Wrap disk in plastic; refrigerate 1 hour. (Can be prepared 1 day ahead. Soften dough slightly at room temperature before continuing.) Preheat oven to 375. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold in dough overhang, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until golden brown, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature. FOR FILLING: Whisk lemon juice, sugar and lemon peel in medium bowl to blend. Add eggs and whisk until well blended. Pour mixture into crust. Bake tart until filling is set, about 25 minutes. Cool completely. Garnish tart with toasted almonds and lemon slices and pipe whipped cream rosettes around edges, if desired. Cut into wedges and serve.

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 CURD TART WITH CANDIED ALMOND TOPPING

Steps:

• To make the curd, place the eggs and the sugar in a medium-size nonreactive saucepan and whisk until thickened and light in color. Whisk in the lemon zest and juice. Place over low heat and cook, whisking constantly, until thick, about 10 minutes; do not boil. Remove from heat and whisk in the butter. Let cool. Refrigerate until cold.
• To make the crust, place the almonds, sugar and zest in a food processor and process until ground. Add the flour and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. Whisk together the egg yolk, water and almond extract. Add to the flour mixture and process just until the mixture starts to come together. Press into a bowl, flatten, wrap in plastic and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees. Roll out the dough and fit into a 10-inch quiche dish. Line with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake until the crust is lightly browned, about 5 minutes longer. Cool.
• To make the topping, lower the oven temperature to 300 degrees. Lightly butter a baking sheet. Combine the sugar and zest in a bowl. Toss the almonds in the egg whites, drain and toss them in the sugar. Spread out on the baking sheet and bake until the almonds are dried, about 30 minutes, stirring twice. Let cool.
• Spoon the lemon curd into the pastry shell and top with the sugared almonds. Refrigerate until ready to serve. Before serving, sift a little confectioners' sugar over the top and cut tart into wedges.

LEMON CURD AND ALMOND SHORTBREAD TART

Steps:

• Lemon Curd: combine yolds, sugar, butter and lemon juice and zest in a double boiler set over simmering water. whisk constantly until the yolks thicken, until it's the texture of loose jam. Strain the curn through a fine sieve. Place plastic wrap on top to prevent a skin from forming. Cool and refrigerate until cold Whip the creamand incorporate one fourth of the shiped cream into the chilled lemon curd, so when you add the remaining whipped cream, it stays airy. Fold in the remaining whiped cream. Cover and refrigerate for at least 1 hour. Preheat the oven to 350 degrees F. Prepare the shortbread, cream the butter with the sugar, vanilla and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Beat for 2 minutes on low speed. Scrape down the sides of the bowl with a rubber spatula. Whip on high speed until light and airy, about 4 more minutes. Add the flour and ground almonds and mix on low speed just until incorporated, about 15 seconds. Gather the doughminto a ball and press into an 11 inch tart pan with removeable bottom. Press dough into bottom and up the side of the pan. Press aluminum foil over the shell. Fill with dried beans and bake for 20 minutes. Remove the beans and foil and bake until golden, about 5 minutes. Let cool. Remove ring from tart and place on platter Fill the cooled tart shell with filling. and let set at least 2 hours or overnight. Garnish if desired.

PAN-BAKED LEMON-ALMOND TART

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.

PAN-BAKED LEMON-ALMOND TART

Steps:

• 1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice. 2. 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. 3. 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.

LEMON ALMOND TART

Steps:

• Blend flour sugar, butter in processor until like cornmeal. Add 1 egg to dough. Line bottom and sides of spring form 9" pan or tart pan. Prick pastry, Line with wax paper and rice or beans. Bake 10 min. at 375 Blend sugar and eggs until pale and thick. Fold in almonds, lemon juice, lemon rind, extract,. Pour into tart pan and bake for 25 min. at 375. Remove from oven, cool, spread with 1/3 C apricot preserves. Decorate with slivered almonds.