Almond Fruit Tart with Lemon Cream
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Posted by:crunchy
Prep time does not include 8 hours refrigeration.
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Ingredients
1 cup whole almonds
1 1/2 cups plus 2 tbl. flour
3 tablespoons Sugar
1/2 cups cold butter, cut into 8 chunks
1 teaspoon almond extract
2 tablespoons ice water
3/4 cups whipping cream
1/2 cups prepared lemon curd, at room temperature
2 cups fresh fruit slices and/or berries
2 tablespoons sliced almonds
Directions
- To toast almonds, spread in dry baking pan and bake at 350 degrees (F) for 5 minutes or until almonds are light brown; stir once or twice to ensure even browning.
- To make crust, chop almonds finely in food processor with a steel blade. Add flour and sugar; pulse to blend. Add butter and extract. Process until thoroughly blended. Gradually add up to 2 tablespoons ice water, just until mixture comes together. Gather dough into a ball and press evenly onto bottom and sides of 9 inch tart pan with removable bottom.
- Bake in center of oven about 25 minutes until set and lightly browned. Cool on rack.
- 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.
- Refrigerate up to 8 hours. Garnish with sliced almonds just before serving.
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