Italian Lemon Almond Tart Recipe
Introduction
The Italian Lemon Almond Tart is a bright and luscious dessert that perfectly balances tangy lemon with the subtle nuttiness of almonds. Its crisp pastry and creamy filling make it an elegant treat for any occasion.
Ingredients
- 4 large eggs, lightly beaten
- 2/3 cup sugar
- Grated zest and juice from 3 large lemons
- 1 stick unsalted butter, melted (1 stick = 1/2 cup or 125 ml)
- 1/4 cup sliced almonds (optional)
- 2 sticks cold butter (1 stick = 1/2 cup or 125 ml)
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 egg yolks
- 1/4 cup finely ground almonds
- Whipped cream, for serving
- Toasted sliced almonds, for garnish
- Fresh raspberries, for garnish
Instructions
- Step 1: Place the flour, sugar, ground almonds, and cold butter in a food processor. Pulse briefly until the mixture becomes crumbly.
- Step 2: Beat the egg yolks and 1 tablespoon of water with a fork, then add this to the flour mixture. Pulse just until the dough comes together.
- Step 3: Form the dough into a ball with your hands, wrap it in plastic, and let it rest for 1 hour in the refrigerator.
- Step 4: Preheat the oven to 375°F (190°C).
- Step 5: On a lightly floured surface, roll out the pastry and fit it into the bottom and sides of a fluted 9-inch tart pan.
- Step 6: Prick the bottom of the crust with a fork in several places. Bake for 12 to 15 minutes until lightly golden.
- Step 7: In a clean food processor, blend the beaten eggs, lemon juice, zest, and sugar until smooth.
- Step 8: Pour in the melted butter and blend again. Pour this lemon mixture into the baked tart crust and sprinkle the sliced almonds on top.
- Step 9: Bake for 25 to 30 minutes until the top is lightly browned and a skewer inserted in the center comes out clean.
- Step 10: Allow the tart to cool, then refrigerate until ready to serve.
- Step 11: To serve, garnish each slice with a dollop of whipped cream, toasted sliced almonds, and a fresh raspberry.
Tips & Variations
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- If you prefer a less sweet tart, reduce the sugar in the filling by 1/4 cup.
- Use Meyer lemons for a sweeter and more floral lemon flavor.
- Toasted sliced almonds add a wonderful crunch and enhance the nutty flavor—don’t skip this garnish.
Storage
Store the tart covered in the refrigerator for up to 3 days. It is best served chilled. To reheat, let it come to room temperature or warm gently in a low oven for about 5 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust in advance?
Yes, you can prepare the tart dough a day ahead. Wrap it well in plastic wrap and keep it refrigerated until ready to roll out and bake.
Can I substitute almonds with another nut?
Absolutely. Finely ground hazelnuts or pecans can be used as a substitute, but keep in mind this will slightly change the flavor profile of the tart.
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Italian Lemon Almond Tart Recipe
- Total Time: 1 hour 20 minutes plus 1 hour chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Italian Lemon Almond Tart featuring a buttery almond crust filled with a tangy lemon custard, topped with toasted almonds, fresh raspberries, and whipped cream. This tart balances sweet and tart flavors with a crisp pastry and is perfect for any special occasion or a luxurious dessert.
Ingredients
Scale
For the Tart Crust
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup finely ground almonds
- 2 sticks cold unsalted butter (1 stick = 1/2 cup or 125 ml), cubed
- 2 egg yolks
- 1 tablespoon water
For the Lemon Almond Filling
- 4 large eggs, lightly beaten
- 2/3 cup sugar
- Grated zest plus juice from 3 large lemons
- 1 stick unsalted butter, melted (1 stick = 1/2 cup or 125 ml)
- 1/4 cup sliced almonds (optional)
For Garnish
- Whipped cream
- Toasted sliced almonds
- Fresh raspberries
Instructions
- Prepare the crust mixture: Place the flour, sugar, ground almonds, and cold butter cubes in a food processor. Pulse briefly just until the mixture becomes crumbly, ensuring the butter is evenly distributed but not fully blended.
- Add egg yolks: Beat the egg yolks and 1 tablespoon of water with a fork, then add this liquid to the flour mixture in the food processor.
- Form the dough: Pulse the processor just until the dough comes together without overmixing to keep it tender.
- Chill the dough: Transfer the dough onto your work surface, shape it into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to rest and firm up.
- Preheat the oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the crust.
- Roll out and fit the dough: On a lightly floured surface, roll the chilled dough into a circle large enough to fit a 9-inch fluted tart pan, pressing it evenly into the base and sides of the pan.
- Prick and bake the crust: Use a fork to prick holes evenly across the bottom of the crust to prevent bubbling, then bake in the preheated oven for 12 to 15 minutes until set and slightly golden.
- Prepare the filling: In the food processor, combine the lightly beaten eggs, lemon juice, lemon zest, and sugar. Blend until smooth and well incorporated.
- Add melted butter: Pour in the melted butter and continue blending until fully mixed, creating a smooth, lemony custard.
- Fill and add almonds: Pour the lemon almond filling into the pre-baked tart crust, then sprinkle the optional sliced almonds evenly over the top.
- Bake the tart: Return the filled tart to the oven and bake for an additional 25 to 30 minutes, until the filling is lightly browned and a skewer inserted in the center comes out clean.
- Cool and chill: Remove the tart from the oven, let it cool to room temperature, then refrigerate until ready to serve to fully set the custard.
- Serve with garnish: Before serving, garnish each tart slice with a dollop of whipped cream, toasted sliced almonds, and a fresh raspberry for added texture and flavor.
Notes
- The optional sliced almonds on top add a delightful crunch and nutty flavor, but can be omitted for those with nut allergies.
- Ensure the butter for the crust is cold to achieve a flaky texture in the pastry.
- Allowing the tart to chill before serving helps the lemon filling set for cleaner slices.
- Fresh lemons yield the best flavor for this tart; avoid bottled lemon juice for optimal taste.
- This tart pairs beautifully with a light herbal tea or a crisp white wine for dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian lemon tart, almond tart, lemon dessert, Italian dessert, tart recipe, lemon almond custard, baked lemon tart
