** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix almonds, flour, 1/2 cup sugar and salt in bowl.
2. Rub butter pieces, bit by bit, into flour. Stir in egg and vanilla to form ball.
3. Chill. Roll out onto 12-inch tart pan with removable bottom.
4. Weight down with beans placed on waxed paper.
5. Bake at 350F until golden, about 20 minutes. Cool.
6. To make filling, mix egg yolks, 3/4 to 1 cup sugar and lemon juice in top of double boiler.
7. Cook, stirring constantly over simmering water, until mixture coats back of metal spoon.
8. Do not allow to boil. Remove from heat and whisk in 1/2 cup butter, bit by bit, until melted and smooth.
9. Pour lemon curd into cooled tart shell. Chill until set.
10. Remove sides of pan. Garnish with whipped cream and fruit.
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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% 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, Beans, Butter, Gluten, Almonds, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.