Lemon Tart Recipe_________

lemon tart imageLemon Tart with Peaches and Raspberries

This lemon tart recipe boasts a nutty, crunchy almond crust which contrasts the smooth lemon filling.  This lemon tart actually comes together quite easily.  Serve with whipped cream and fresh berries


Luscious Lemon Tart with Almond Crust
Serves 6-8

This lemon dessert can be prepared 1 day ahead. Keep covered and refrigerated.   Serve the tart at slightly above room temperature.  Garnish finished tart with lemon slices, seasonal berries or fruit

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 cold 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

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