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| Lemon Tart With Almonds (Moore) Recipe |
Category: Desserts
Rating:
N/A
Servings: 10
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Ingredients
----SWEET SHORT PASTRY----
2 eggs
1 cup sugar
1 pinch salt
1 cup sifted flour
1 cup butter
1 dried beans; as pastry weights
----FILLING----
2 eggs
1 cup sugar
1 grated rind and juice of
1 1/2 lemons
1 cup butter
1 cup ground almonds
1 tablespoon whole blanched almonds
Cooking Directions:
For the pastry, beat together the eggs, sugar and salt. Add flour in small amounts and mix well. Turn onto work surface and work in the cut-up butter with hands until absorbed. Roll into a ball and leave 1 hour in refrigerator.
Roll out on a lightly floured surface. Line a 12-inch tart pan with pastry. Cut foil to cover bottom pastry and fill with beans to weight evenly for baking. Bake in a medium oven at 400 degrees for 15 minutes, until firm but not cooked. Let shell cool slightly.
For the filling, beat eggs and sugar until light and creamy. Mix in lemon rind and juice, then melted butter and ground almonds. Pour into partly cooked pastry shell, put whole almonds on top and finish tart in oven at 375 degrees for 30 minutes, or until golden.
Nutrition information per serving: 370 calories, 25 grams fat.
>From "A Taste of Provence," by Julian Moore (Pavilion Books, 1988).
>Recipes from "An evening in Provence," February 18, 1998, By ANN BURGER, Post and Courier Food Editor, 1998-Feb-18 http://www.charleston.net/pub/entertain/food/hea0218.htm
>Edited by Pat Hanneman (Kitpath) 98mar
Recipe by: A Taste of Provence, by Julian Moore
desserts
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