Lemon Almond Tart

Italian style lemon almond tart is delicious served with whipped cream and fresh berries or just a dusting of powdered sugar.

Lemon Almond Tart

A good lemon tart is one of life's simple pleasures. This almond crust is super easy to put together in a food processor. I do almost all of my buttery crusts in a food processor, it's the easiest way for me to get butter cut into flour without over mixing it. The less you work the dough of a pastry crust, the flakier it will be. Over mixing causes the crust to get tough.

This dough will look kind of crumbly, but if you can pinch the crumbs and they come together, it's ready. Dump the crumbly dough onto a mat or waxed paper and gently press into a disc & roll out into a 12-13 inch circle for a 11" tart pan. Place into the tart pan, fold overlapping edges into the pan, and press into the sides. Don't worry if it breaks or cracks while putting it in the pan, you can press it back together. This dough is very forgiving.

Make the filling, pour in the unbaked tart shell and it's ready to go in the oven.

For the full recipe follow the recipe link in the photo at the top of this page.