Lemon Almond Tart Tarte Au Citron Et Aux Amandes Food

LEMON ALMOND TART (TARTE AU CITRON ET AUX AMANDES)

Steps:

• Crust:.
• Blend flour, almonds, sugar and salt in food processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Combine water and extract in samll bowl; pour over flour mixture and process just until moist clumps form. Gather dough into ball; flatten into disk. Press dough evenly over bottom and up sides of 9-inch diameter tart pan with removeable bottom. Freeze crust until firm, about 30 minutes. (Can be made 1 day ahead. Cover; keep frozen.).
• Filling:.
• Combine eggs and 1 1/4 cups sugar in heavy medium saucepan; whisk to blend. Mix in lemon juice and zest. Whisk over medium-high heat until mixture is thick and almost boils, about 5 minutes. Remove from heat; whisk in butter. Transfer filling to bowl. Chill until cold, stirring occasionally, about 2 hours. (Can be made 1 day ahead. Press plastic directly onto surface to keep skin from forming. Keep chilled.).
• Preheat oven to 400°F Line crust with foil; fill with dried beans. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake crust until golden, about 15 minutes. Cool completely. Reduce oven temperature to 350°F.
• Spread filling in crust. Sprinkle almonds over. Bake until filling puffs slightly, begins to crack at edges and mos slightly in center when shaken, about 37 minutes. Cool completely on rack. Remove pan sides from tart. Sprinkle tart with powdered sugar and serve.

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.

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 FRENCH TARTE AU CITRON - FRESH LEMON TART

Steps:

• Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
• Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
• Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar.
• Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream.

VERY LEMONY TARTE AU CITRON

Steps:

• If not using a pre-made pastry case, butter a loose-bottom tarte dish. Roll out the pastry and line the dish with it. Bake blind for 15 mins at 190C. Leave to cool. Reduce oven temperature to 150C.
• Juice and zest the lemons. In a pan, pour the lemon juice and zest, sugar and the whole eggs. Mix with a spatula and cook at medium heat until the mixture bubbles (be careful not to let the eggs scramble), stirring continuously. Add the diced butter.
• Pour the mixture into the pastry case and leave to rest for 10 minutes. Place in oven for 15 mins. Remove and cool.

ALMOND LEMON TART

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.