** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.