I have been itching to make a tart ever since I got my new rectangular tart tin for my Birthday, and my new Pastry cookbook!
I have used a recipe for an almandine tart, but added some lemon flavourings to spice it up!
I loved this tart, it worked so well, and tasted delicious. The pastry is lovely and crumbly, and the lemon adds a great juicy finish to the frangipane.
We just ate this as it is, but I’m sure a dollop of creme fraiche or mascarpone wouldn’t go a miss!
Variations: You could use a different jam in the filling, or add some fruit into he frangipane. Raspberry would work very well!
Ingredients: Serves 6-8
- 250g butter
- 125g plain flour
- 50g caster sugar
- zest and juice of one lemon
- 1 egg
- 2-3tbsp lemon curd
- 100g butter
- 100g caster sugar
- 100g ground almonds
- zest and juice of one lemon.
- 2tbsp flaked almonds
Preheat the oven to 180C, and grease a 30m rectangular tart tin.
In a large bowl combine the flour and butter. Rub together into a fine breadcrumb like consistency. Mix in the lemon zest, juice and egg until the mixture comes together into a rough ball of dough. (You can add a little extra water or lemon juice if the dough won’t come together)
Turn out onto a clean, floured work surface and form into a rectangle. Roll out into a large rectangle, around half a centimeter thick.
Line the greased tin which the pastry sheet, pushing the pasty into the crevices of the tin. Trim off the edges and prick the bottom of the pasty win a fork.
Weigh the pastry down with baking beans or equivalent, bake in the preheated oven for 10-15 minutes.
Remove the baking beans and return to the oven for another 10 minutes to brown the base of the pastry.
Remove from the oven.
Cream together the butter and sugar until pale of fluffy. Fold in the eggs one at a time, followed by the lemon zest and juice, flour and ground almonds.
Spoon the lemon curd into the bottom of the blind baked pasty case, and sooth out into a thin layer.
Top with the frangipane and smooth out, then scatter over the flaked almonds.
Bake in the preheated oven for 30-35 minutes until golden brown and cooked through.
Remove from the tin and leave to cool on a wire rack.
Transfer to a plate or cake stand to serve!