Name: Classic Lemon-Almond Tart Recipes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1 1/4 cups (150 g) all-purpose flour; 1/2 cup (60 g) almond flour; 1/4 cup (50 g) granulated sugar; 1/4 tsp fine sea salt; 1/2 cup (115 g) cold unsalted butter, diced; 1 large egg yolk; 2 tbsp ice water (more if needed); 3 large eggs; 1 large egg yolk; 3/4 cup (150 g) granulated sugar; 1/2 cup (120 ml) freshly squeezed lemon juice (about 2-3 lemons); 2 tbsp lemon zest (from 2 lemons); 6 tbsp (85 g) unsalted butter, cubed; 1/4 tsp vanilla extract; Powdered sugar and thin lemon slices or toasted almonds for garnish (optional)

Classic Lemon-Almond Tart Recipes

Bright lemon curd meets a crisp almond shortcrust in this elegant tart recipe that’s perfect for gatherings or a refined weeknight dessert. Easy to assemble with vibrant citrus flavor and a tender, nutty base.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Medium

Instructions

1
Step 1: Make the almond shortcrust. In a bowl whisk together all-purpose flour, almond flour, granulated sugar, and salt.
2
Step 2: Cut in the cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
3
Step 3: Stir in the egg yolk and add ice water 1 tablespoon at a time, mixing until dough just comes together. Do not overwork.
4
Step 4: Shape dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 days).
5
Step 5: Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into pan, trim excess, and chill 10 minutes.
6
Step 6: Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until golden. Reduce oven to 325°F (165°C). Let crust cool slightly.
7
Step 7: Make the lemon curd. In a heatproof bowl whisk together whole eggs, egg yolk, granulated sugar, lemon juice, and lemon zest.
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Step 8: Cook the curd over a saucepan of simmering water (double boiler), stirring constantly until mixture thickens and reaches about 170°F (77°C) or coats the back of a spoon, about 8–10 minutes.
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Step 9: Remove from heat and whisk in cubed butter a few pieces at a time until fully incorporated and smooth. Stir in vanilla. Strain curd through a fine sieve into a clean bowl to remove zest and any cooked egg bits.
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Step 10: Pour warm lemon curd into the baked tart shell, smoothing the top. Chill in the refrigerator for at least 2 hours until set.
11
Step 11: Before serving, dust with powdered sugar and garnish with thin lemon slices or toasted almond flakes if desired. Slice and serve chilled or at cool room temperature.