Lemon Tart Recipe:

This lemon tart recipe boasts a nutty, crunchy crust. Ideal for the smooth lemon filling.  This tart actually comes together quite easily

Luscious Lemon Tart with Almond Crust
Serves 6-8

Nut Crust
1/2 cup almonds, pecans or walnuts
1/4 cup white or whole-wheat pastry flour
1/4 teaspoon salt
3 tablespoons light brown sugar
5 tablespoons butter, cut into small pieces
1/2 teaspoon vanilla mixed with 2 tablespoons water

Filling
2/3 cup fresh lemon juice
1/2 cup sugar
3 tablespoons crème fraîche or sour cream
4 large eggs

serving suggestion: Garnish finished tart with lemon slices, seasonal berries or fruit

make crust:
Preheat oven to 350ºF.  Toast the nuts on a baking sheet until just fragrant, about 8 minutes.  Cool.  Chop half of the nuts finely and the other half coarsely.  Toss all the nuts, flour, salt and sugar in a bowl.  Cut in the butter using your fingers.  Add the vanilla and water a little at a time.  Use your hands to bring the dough together into a ball.

Press the dough into a 9-inch tart shell or pie pan, pressing it evenly up the sides.  Freeze until firm before filling and baking

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, about 35 minutes. Cool tart completely in pan on rack.  Refrigerate until cold, about 2 hours.   Remove tart from the pan as directed.  Cut into wedges and serve

make ahead
Can be prepared 1 day ahead. Keep covered and refrigerated.   Allow lemon tart to warm slightly at room temperature