Almond tart

crust:

280g all purpose flour

150g caster sugar

1 lemon, only zest

pinch of salt

150g butter, cut into cubes + for the tin

1 beaten egg

1 table spoon of cold water

filling:

175g butter

170g caster sugar

3 eggs

170g grounded almonds

2 tea spoons of all purpose flour

1 tablespoon orange zest

1/2 teaspoon almond extract

For the crust mix the flour, sugar, salt and the zest. After it is crumbly, add the egg along with the water. Make the dough and then cover in cling film and leave to rest in a fridge for an hour.

Roll the dough 3mm thick and fold in the prepared tin. Make few holes with the skewer at the bottom. Put the parchment paper on top and fill with the legumes. Bake for 12 mins at 220°C, then remove the paper with your legumes and bake for another 5 minutes. Set aside to cool down.

Lower the temperature at 160°C.

For the filling: beat the butter with sugar until it is fluffy and white, then gradually add the eggs and extract. At the end add the sifted flour, almonds and the zest.

Pour the filling in to cooled crust and bake for 30-35minutes until the surface is golden.

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