lemon tart with almond pastry

ServeS 8

Ingredients:

9 tbsp cold butter, cut into small cubes

1½ cups all-purpose flour

½ cup ground almonds

finely grated zest of 2 lemons

1/3 cup fresh lemon juice (from 2–3 lemons)

6 tbsp granulated sugar

3 large eggs

¾ cup heavy whipping cream

Method:

1 Combine the butter and flour in a bowl and rub together with your fingertips until the mixture resembles coarse bread crumbs. Alternatively, pulse on and off in a food processor. Add the almonds, then stir in just enough ice water to form a dough. Roll out the pastry on a floured work surface and use to line an 8in (20cm) tart pan with a removable bottom. Trim off any excess around the edges, then chill for at least 30 minutes.

2 Preheat the oven to 400°F (200°C). Line the pastry shell with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, remove the paper and beans, and return to the oven for another 5 minutes or until the pastry is cooked through. Set aside, and turn the oven down to 300°F (150°C).

3 Combine the lemon juice and sugar in a bowl and stir until the sugar has dissolved. Mix in the eggs and lemon zest. Stir in the cream until well blended, then pour into the tart shell. Bake for 35 minutes or until just set the tart should wobble in the middle slightly when you shake the pan. Cool, then refrigerate until ready to serve. Serve plain or with whipped cream.

lemon tart with almond pastry