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Rating: 5/5 (1 vote cast)

Meal Type:
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Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 443
% Daily Value**
Total Fat 26g
Saturated Fat 15g
Unsaturated Fat 1g
Cholesterol 94mg
Sodium 195mg
Total Carbohydrate 51g
Dietary Fiber 1g
Sugars 33g
Protein 5g
Vitamin A  15%Vitamin C  18%
Calcium  3%Iron  3%
Potassium  3%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond Tart with Lemon Curd

Date Added: July 17, 2009


1 Egg lightly beaten
1/2 Cup Sugar
1/2 Cup Butter
1 Teaspoon Vanilla
10 Vanilla Beans
3/4 Cup Lemon Juice fresh
1 1/4 Cups Flour sifted
1/4 Cup Almond Finely chopped
1 Dash Salt coarse
3/4 Cup Sugar (or more)
1/2 Cup Butter cut into 1/2" cubes
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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.
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