Almondlemontart Recipes

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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 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.

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.

ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES



Almond-Lemon Torte with Fresh Strawberries image

Provided by Diane Rossen Worthington

Categories     Dessert     Bake     Passover     Kid-Friendly     High Fiber     Lemon     Almond     Kosher     Kosher for Passover     Party     Potluck     Vegetarian     Pescatarian     Peanut Free     Soy Free     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Cake:
Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons
4 tablespoons unsalted matzo meal, divided
2 cups almond flour or almond meal*
1 cup sugar, divided
6 large eggs, separated
2 tablespoons fresh lemon juice
1 tablespoon orange juice
2 teaspoons finely grated lemon peel
1/2 teaspoon salt
1/2 cup sliced almonds
Sauce and berries:
5 cups sliced stemmed strawberries (about 2 pounds), divided
1 tablespoon (or more) sugar

Steps:

  • For cake:
  • Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
  • Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
  • Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
  • For sauce and berries:
  • Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
  • Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
  • Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.

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

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

LEMON TART



Lemon Tart image

Categories     Citrus     Dairy     Egg     Dessert     Bake     Lemon     Almond     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

For crust
1/3 cup almonds (about 2 ounces)
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
For filling
2/3 cup fresh lemon juice
1/2 cup sugar
3 tablespoons crème fraîche or sour cream
4 large eggs
Lemon slices (optional)

Steps:

  • Make crust:
  • Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
  • Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature.
  • Make filling:
  • Whisk lemon juice and sugar in medium bowl to blend. Whisk in crème fraîche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust.
  • Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes. Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Remove pan sides. Garnish tart with lemon slices, if desired. Cut into wedges and serve.

ALMOND TART



Almond Tart image

This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.

Provided by Martha Stewart

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

Yield Makes one 10-inch tart

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1 cup all-purpose flour, plus more for hands
1 tablespoon sugar
Pinch of salt
1 tablespoon pure vanilla extract
1 cup sliced almonds
3/4 cup heavy cream
3/4 cup sugar
1 large egg, slightly beaten
1 teaspoon almond extract
1/2 teaspoon Grand Marnier
Pinch of salt

Steps:

  • Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
  • Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.

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