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
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
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.
Comments on Almond Fruit Tart with Lemon Cream Recipe:
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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.