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Almond Lemon Tart
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 382
% Daily Value**
Total Fat 25g
38%
Saturated Fat 12g
18%
Unsaturated Fat 3g
Cholesterol 101mg
34%
Sodium 123mg
5%
Total Carbohydrate 34g
11%
Dietary Fiber 3g
10%
Sugars 14g
Protein 8g
Vitamin A  12%Vitamin C  10%
Calcium  6%Iron  5%
Potassium  5%Vitamin E  14%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond Lemon Tart

Date Added: January 04, 2014

Ingredients:

2 Cups Flour unsifted
1/2 Cup Confectionery Sugar enough to make thick (not too thick)
1/2 Teaspoon Salt (generous)
1 Teaspoon Almond Extract (optional)
1 Cup Unsalted Butter (1 stick) melted
1 Cup Almond Ground
1/2 Cup Paste Almond about 3 oz, cut into bits
1/2 Cup Sugar pinch
1 Lemon juice of
1 Lemon zest of
3 Eggs large,just whites
1/2 Cup Cream thin
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Directions:

1. Place flour, powdered sugar, salt and extract in a food processor.

2. With the motor running slowly drop in the butter about 1 tablespoon at a time.

3. Process until a ball of dough forms on top of the blade.

4. Remove from the processor and press into a greased 12 inch removable bottom flan pan.

5. Bake in a 350 degree oven and bake just until the crust sets about 10 minutes.

6. Set aside to cool. Almond Lemon Filling: Place almonds, almond paste, and sugar in a food processor and process to grind the nuts.

7. Stop the machine and add juice, zest, eggs, cream, and extract.

8. Process to blend well. Pour in the cooled crust and place in a 350 degree oven and bake for about 20-25 minutes or until when inserted with a knife it comes clean.

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Dietary Notes:
This recipe is very low-sodium with 122.58mg per serving

This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners, Citric Acid allergies.
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