Lemon and Almond Tart

A lemon tart - isn't that redundant? It might be but this one with an almond flavored pastry has just the right balance of tart and sweetness. I came across this recipe about 20 years ago in Cook's Magazine. Significant changes have been made to the crust but not to the filling.

The original pastry called for almond paste which was hard to find at that time. I substitute Orgeat syrup, available at any liquor store. Use only 3 tablespoons if you are using the syrup. Also, I use unsalted butter for better control.

The pastry is easiest made in a food processor. After all ingredients for the pastry are added to the processor, pulse until a ball is formed. Since it is a sweet dough, it is immediately available to shape. Roll it to the size of your fluted, removable bottom pie tin and press into all flutes. The pastry should be the same height as the pan.

I like to bake the pastry for about 20 minutes weighted by beans on top of wax paper. Remove the wax paper and beans, wash with an egg + 1 tablespoon water, whisked, and bake for an additional eight minutes.

Add the filling and bake for 22 minutes or until filling is set. Remove from oven and let cool to room temperature.

Click the title to get the recipe.