www.odlums.ie /recipes/lemon-almond-tart/

What you need:

Pastry

  • 175g/6oz Odlums Cream Plain Flour
  • 1 Tablespoon Caster Sugar
  • Pinch of Salt
  • 75g/3oz Margarine
  • Cold Water

Filling

  • 200g Packet Shamrock Ground Almonds
  • 2 Eggs
  • 125g/4oz Caster Sugar
  • Rind and Juice of 1Lemon
  • 125g/4oz Butter (melted)

To Decorate

  • Dusting of Icing Sugar
  • Lemon Rind

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 23cms/9" tart dish.
  2. Make pastry by putting the flour, caster sugar and salt into a bowl. Rub in the margarine until mixture resembles coarse breadcrumbs.
  3. Using a knife, just add sufficient water to mix to a soft dough. Transfer to floured board and roll out large enough to fit into the prepared tin. Trim and prick the base all over with a fork. Put into fridge for about 20 minutes.
  4. Next line the pastry with crumbled tin foil. Bake for 12 minutes. Remove the tin foil and bake for a further 8 minutes until golden. Remove from oven and reduce temperature to 180°C/350°F/Gas 4.
  5. Place a mixing bowl over a pan of hot water. Add the eggs and sugar and beat with an electric mixer until the mixture is thick enough to leave a trail when beaters are lifted.
  6. Remove from heat and stir in the lemon rind and juice, butter and ground almonds.
  7. Pour into the par baked shell. Bake until the filling is golden and 'set' about 30 minutes.
  8. Decorate with a dusting of icing sugar and extra lemon rind.
  9. Can be eaten as is or with whipped cream or cr̬me fraice!
LemAlmTar

Lemon Almond Tart

Category

Desserts

Cook Time

20 mins

What you need:

Pastry

  • 175g/6oz Odlums Cream Plain Flour
  • 1 Tablespoon Caster Sugar
  • Pinch of Salt
  • 75g/3oz Margarine
  • Cold Water

Filling

  • 200g Packet Shamrock Ground Almonds
  • 2 Eggs
  • 125g/4oz Caster Sugar
  • Rind and Juice of 1Lemon
  • 125g/4oz Butter (melted)

To Decorate

  • Dusting of Icing Sugar
  • Lemon Rind

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 23cms/9" tart dish.
  2. Make pastry by putting the flour, caster sugar and salt into a bowl. Rub in the margarine until mixture resembles coarse breadcrumbs.
  3. Using a knife, just add sufficient water to mix to a soft dough. Transfer to floured board and roll out large enough to fit into the prepared tin. Trim and prick the base all over with a fork. Put into fridge for about 20 minutes.
  4. Next line the pastry with crumbled tin foil. Bake for 12 minutes. Remove the tin foil and bake for a further 8 minutes until golden. Remove from oven and reduce temperature to 180°C/350°F/Gas 4.
  5. Place a mixing bowl over a pan of hot water. Add the eggs and sugar and beat with an electric mixer until the mixture is thick enough to leave a trail when beaters are lifted.
  6. Remove from heat and stir in the lemon rind and juice, butter and ground almonds.
  7. Pour into the par baked shell. Bake until the filling is golden and 'set' about 30 minutes.
  8. Decorate with a dusting of icing sugar and extra lemon rind.
  9. Can be eaten as is or with whipped cream or cr̬me fraice!
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