Lemon Almond Tart Recipe

Lemon Almond Tart recipe is made of a buttery almond crust filled with a tangy lemon filling it serves 8 and takes about 30 minutes to prepare, plus baking and chilling time this delightful dessert is perfect for any occasion.

Try More Lemon Desserts Recipes:

• Lemon Cake Pops
• Lemon Bars Recipe
• Lemon Cheesecake Recipe

💛 Why You’ll Love This Lemon Almond Tart Recipe:

• Perfect Balance: The tangy lemon filling complements the buttery almond crust perfectly.
• Easy to Make: Simple steps and common ingredients make this recipe accessible.
• Elegant Dessert: Ideal for special occasions or as a sophisticated dessert option.
• Nutty Flavor: The almond crust adds a delicious nutty flavor that enhances the tart.

❓ What Is Lemon Almond Tart Recipe?

Lemon Almond Tart Recipe features a buttery almond crust filled with a zesty lemon custard, creating a deliciously balanced dessert with a perfect mix of tangy and sweet flavors.

🍋 Lemon Almond Tart Ingredients

For the Almond Crust:

• 1 cup almond flour
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 1-2 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

🥮 How To Make Lemon Almond Tart

1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2. In a large bowl, combine the almond flour, all-purpose flour, sugar, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add the egg yolk and ice water, one tablespoon at a time, mixing until the dough comes together.
5. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the bottom with a fork and bake for 15-20 minutes or until lightly golden. Let cool completely.
6. In a medium bowl, whisk together the granulated sugar, lemon juice, lemon zest, eggs, heavy cream, melted butter, and vanilla extract until smooth and well combined.
7. Pour the filling into the cooled crust. Bake in the preheated oven for 25-30 minutes, or until the filling is set and slightly golden on top.
8. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving.

💭 Recipe Tips:

• Use Cold Butter: Cold butter is crucial for a flaky crust.
• Press Evenly: Ensure the dough is pressed evenly into the tart pan for a uniform crust.
• Fresh Lemons: Use fresh lemon juice and zest for the best flavor.
• Chill Thoroughly: Chill the tart thoroughly before serving to allow the filling to set properly.
• Decorate: Garnish with sliced almonds or powdered sugar for a beautiful presentation.

🥂 What To Serve With Lemon Almond Tart?

Lemon Almond Tart pairs well with a dollop of Lemon Frosting, a scoop of Peaches And Cream Ice Cream, or Lemon Curd its tangy and nutty flavors also complement a cup of hot tea or a glass of sparkling wine perfectly.

🎚 How To Store Leftovers Lemon Almond Tart?

• Refrigeration: Store leftovers lemon almond tart in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze leftovers lemon almond tart by wrapping it tightly in plastic wrap and then in aluminum foil store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

🥵 How To Reheat Lemon Almond Tart?

• In The Oven: Preheat the oven to 300°F (150°C) place leftovers lemon almond tart on a baking sheet and cover loosely with foil heat for 3-5 minutes or until warmed through.
• In The Microwave: Place leftovers lemon almond tart slice on a microwave-safe plate heat on medium power for 30-60 seconds checking frequently.

FAQ’S

Try More Lemon Desserts Recipes:

• Lemon Frosting Recipe
• Lemon Curd Recipe

Lemon Almond Tart Nutrition Facts

Amount Per Serving

• Calories: 364
• Protein: 6g
• Carbohydrates: 35g
• Fat: 22g
• Fiber: 2g
• Sugar: 20g
• Vitamin C: 10%
• Calcium: 6%