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
