Lemon tart

Submitted by enr on 27 Jun 2010
# For the dough:
1 and 1/2 cup flour
120 g butter
yolk 1
2 tbsp caster sugar
pinch of salt
# For the filling:
about 1 and 1/2 cup finely ground almonds
1/2 cup cream
2 eggs
3 lemons
pinch of salt
1/2 - 1 cup sugar
# To decorate and glaze:
2 lemons
1 cup
Lemon tart
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Sugar Tart: Soft butter stir the flour, previously mixed with powdered sugar and a pinch of salt - by hand or pressed with a spoon - to obtain crumbs. Add egg yolks and if necessary a little water to give a soft shortbread. The dough is spread thin sheet thin circle larger than the baking. Place in the baking, by lifting the sides in order to form a line, 2 cm high. Cover the dough with a round baking paper and on it put beans or rice (to the dough can not rise when baked. The dough was left for 30-40 minutes in a refrigerator. Filling: In a large bowl place the juice of 3 lemons (about 3/4 cup) grated zest of three lemons, sugar, almonds, eggs, cream and mix well with a spoon. shape with the dough out of the freezer and immediately placed in a preheated 180C (160C fan) oven. Put it on the lowest level of the oven and bake for 10 minutes. Then remove paper baking beans and tart bake another 5 minutes. Again removed, pour the filling and bake another 20-25 minutes. While the baked tart put to boil 1 cup sugar 1/2 cup water on the stove, both for decoration lemon cut into slices and put in syrup when boil. Cook 15 minutes, stirring occasionally. Remove and put on a rack to drain and cool slightly. Baked tart tin with a little of the remaining sugar and decorate with lemon slices. * 1 cup = 250 ml * For round shape with a diameter of 23-25 ​​cm.
1 user
27 Jun 2010


recipe was pretty short and written in some gaps. Rewrote her on detailed and clear (hopefully) with quantities as we've made. Toast remove the bit stuffing because overflowed, but now with the specified quantities of dough should be well. The result is very good, tart lemon flavor is strong. We are pleased and again we made the cake.