Italian Lemon Tart Recipe

YIELD - One 9 inch tart or about 9-12 mini tarts

Ingredients:

One almond butter pastry crust (directions below)

For the tart filling - this is the basic lemon bar recipe found EVERYWHERE

* 3/8 cup butter

* 1/4 cup confectioner sugar

* 1 cup all-purpose flour

* 3 eggs

* 1 cup white sugar

* 1 tablespoon grated lemon zest

* 1/4 cup FRESH lemon juice (seriously - throw out the bottle!)

* 3 tablespoons all-purpose flour



Lemon Tart Recipe Procedure



* Preheat oven to 350 degrees F .

* Prepare the crust. Ingredient list is below. * While pastry is cooking combine eggs, white sugar, lemon zest, FRESH lemon juice (which you squeezed from the fresh lemon that you found in the produce section). * Add the 3 tablespoons flour and mix until smooth.

* Pour mixture over hot pastry crust.

* Bake 15 to 20 minutes more, until firm. (It won't be this long if using small tartlet pans as I did).

Almond Butter Crust

YIELD - One 10 inch tart crust

Ingredients:

* 1 cup flour, plus extra for rolling

* 1/4 cup finely ground blanched almonds (or almond flour)

* 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes

* 1/2 teaspoon salt

* 1/2 heaping teaspoon brown sugar

* 1 1/2 to 3 Tbsp ice water, very cold

Pastry Procedure

* Grind the almonds in a blender until they become like meal.

* Use a pastry cutter or two knives to cut the ingredients.

* Make a ball without manhandeling the dough too much.

* Place the ball on a lightly floured counter.

* Roll out the ball and don't handle the dough too much.

* Trim the dough to fit your tart or tartlet pans.

* Poke the dough with a fork (or whatever is handy) to vent.

* Bake the pastry approx 7-10 mins.

*Pastry Recipe from Simplyrecipes who adapted it from Oprah's magazine who may or may not adapted from somewhere else.