"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Tart In Almond Crust Recipe

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This recipe for Lemon Tart In Almond Crust, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene Sorosky
Added: Wednesday, February 14, 2007


Almond Paste Pastry

1c. all-purpose flour

2T. sugar

Dash of salt

3oz. almond paste (Odense brand preferred) 1/2 roll

6T. cold butter, cut into 6 piece

1 egg yolk


2 large eggs

1/3c. fresh lemon juice

4t. butter, melted

1/4c. sour cream

2tsp. finely grated lemon peel

3/4. sugar

Powdered sugar for sprinkling on top

Sliced almonds for garnish, (optional)

Place oven rack on bottom rung, place baking sheet on rack. Preheat oven to 350.

To make the pastry, in a food processor with the metal blade, pulse flour, sugar, salt and almond paste until crumbly.

Add butter and pulse into small pieces.

Add egg yolk and pulse until mixture begins to form a ball.

Press into bottom and up sides of a 9-inch tart pan with removable bottom.

Bake for 17 to 22 minutes or until bottom is set and pale brown and sides are lightly golden.

While crust bakes, make the filling. In medium bowl wisk eggs, lemon juice, butter and sour cream until blended.

Whisk in sugar and peel.

When crust is baked, pull out oven rack, whisk filling and pour it into crust.

Bake for 15 minutes or until set. Remove to rack, cool to room temperature.

Before serving, dust top with powdered sugar. If desired, stand 2 rows of almonds around outer edge of tart for a border. The tart may be served at room temperature or chilled. It also may be refrigerated overnight, if desired.

If using an 11 inch tart pan 1x the recipe.
If using a 13 inch pan double the recipe.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is another tried and true recipe from Marlene Sorosky




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