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Rating: 3.8/5 (12 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 350
% Daily Value**
Total Fat 21g
Saturated Fat 9g
Unsaturated Fat 2g
Cholesterol 35mg
Sodium 92mg
Total Carbohydrate 36g
Dietary Fiber 3g
Sugars 12g
Protein 7g
Vitamin A  11%Vitamin C  3%
Calcium  6%Iron  5%
Potassium  6%Vitamin E  16%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond Fruit Tart with Lemon Cream

Date Added: June 11, 2009


3 Tablespoons Sugar
1 Teaspoon Almond Extract
2 Tablespoons Flour
2 Tablespoons Almonds Sliced toasted *
1 Cup Whole Almond
1 1/2 Cups Flour PLUS
1/2 Cup Butter Cold cut into 8-chunks
2 Tablespoons Water cold approximately
3/4 Cup Whipped Cream
1/2 Cup Prepared Lemon Curd at room temperature
2 Cups Fruit Cocktail and/or berries, approximately
1 Tablespoon Cinnamon Apple Jelly melted, opt
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1. Heat oven to 350 degrees. To make crust, place almonds in bowl of food processor fitted with steel blade. Process until finely chopped. Add flour and sugar; pulse to blend. Add butter and extract. Process until thoroughly blended.

2. Gradually add up to 2 tablespoons ice water through feed tube, just until mixture comes together. Gather dough into a ball and press evenly onto bottom and sides of 9- or 9 1/2-inch tart pan with removable bottom.

3. Bake in center of oven about 25 minutes until set and lightly browned. Cool on rack.

4. Meanwhile, in bowl whip cream to form firm peaks. Measure lemon curd into small bowl; whisk in about 1/2 cup of the cream to blend, then gently stir lemon curd mixture into remaining cream just to blend thoroughly. Remove side of tart pan. Spread lemon cream in tart shell. Decorate with fruit. Brush fruit lightly with jelly. Refrigerate up to 8 hours. Garnish with sliced almonds just before serving.

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Dietary Notes:
This recipe is very low-sodium with 92.25mg per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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