| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 2 |
oz |
Almond paste (1/4 cup) |
| 6 |
ts |
Chilled butter |
| 1 |
|
Egg yolk |
| 2 |
md |
Lemons |
| 4 |
tb |
Butter |
| 2 |
|
Eggs |
| 1/4 |
c |
Sour cream |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Confectioners' sugar |
INSTRUCTIONS
LEMON FILLING:
ALMOND PASTRY:
PREPARATION AND COOKING: For The Pastry, adjust the oven rack to low
position and heat the oven to 350F. Put the flour, salt, sugar and almond
paste in the workbowl of a food processor fitted with a metal blade, or
into a medium bowl. Pulse the mixture, or work it with your fingertips,
until it resembles coarse meal. Cut the butter into 1-inch pieces. Pulse,
or work, until the mixture again resembles coarse meal. Add the egg yolk
and pulse, or toss with a fork, until dough holds together when pinched.
Press the dough evenly over the bottom and up the side of a 9-inch tart pan
with a removable bottom. (Can wrap the crust in the pan and freeze for up
to 2 days; defrost before baking.) Transfer the tart pan to a baking sheet
and bake until the crust is golden brown, about 20 minutes.
For The Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup of
lemon juice into a medium bowl. Melt the butter and whisk it into the bowl
along with the eggs, sour cream and sugar. Pour the filling into the
pre-baked crust and return the pan to the oven, baking until set, 12 to 15
minutes. Transfer the tart, in the pan, to a wire rack and cool to room
temperature. (Can cover and refrigerate overnight.)
SERVING: Dust lightly with confectioners' sugar and serve at room
temperature.
Makes 8 servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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