Lemon Tart with Almond Crust

A zesty dessert for Tu Bishvat.

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  1. Yield: 8
  2. Prep: 30 minutes
  3. Cook: 2 hours, 0 minutes
  4. Total: 2 hours, 30 minutes
lemon-tart.jpg

Slightly adapted from Bon Appetit

Ingredients

  1. 2/3 cup fresh lemon juice
  2. 2 Tablespoons (or more) ice water
  3. 6 Tablespoons chilled, unsalted butter cut into pieces
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon salt
  6. 2 Tablespoons sugar
  7. 1 1/4 cup flour
  8. 1/3 cup almonds, finely ground in food processor
  9. 1/2 cup sugar
  10. 3 Tablespoons sour cream
  11. 4 eggs

Directions

Stir together almonds, flour, sugar, salt, and ginger in a bowl. Add butter and, using two knives or your fingers, mix together until it resembles coarse meal. Add ice water, a little at a time until moist clumps of dough form. Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for at least one hour or up to 1 day.

Preheat oven to 375. Roll dough onto a floured surface to a 12-inch round and transfer to a 9-inch diameter tart pan with a removable bottom. Fold dough overhang inwards, pressing to adhere and forming double-thick sides. Pierce dough with a fork and freeze for 20 minutes. Bake crust until light golden, about 30 minutes. Cool for 15 minutes.

While cooling, whisk lemon juice and sugar in a bowl. Add sour cream and then whisk in eggs until well blended. Pour mixture into crust. Bake tart until filling is set (about 35 minutes), covering crust edges with foil if they begin to brown too quickly. Cool tart completely on a rack and refrigerate at least 2 hours before slicing and serving.

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Leah Koenig is a writer and cookbook author whose work has been published in The New York Times Magazine, Saveur, CHOW, Food Arts, Tablet, Gastronomica, and Every Day with Rachael Ray. Leah writes a monthly food column for The Forward and a bimonthly column for Saveur.com called “One Ingredient, Many Ways.” She is the former Editor-in-Chief of the award-winning blog, The Jew & The Carrot, and she is a frequent contributor to MyJewishLearning.com, where her recipes are very popular, and highly praised. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published by Rizzoli in 2011. The book was named one of the “Best Books of 2011? by Library Journal and The Kitchn called it “a big, beautiful book that is also down-to-earth and completely accessible.”

lemon-tart.jpg
  1. Yield: 8
  2. Prep: 30 minutes
  3. Cook: 2 hours, 0 minutes
  4. Total: 2 hours, 30 minutes

Description

Slightly adapted from Bon Appetit

Ingredients

  1. 2/3 cup fresh lemon juice
  2. 2 Tablespoons (or more) ice water
  3. 6 Tablespoons chilled, unsalted butter cut into pieces
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon salt
  6. 2 Tablespoons sugar
  7. 1 1/4 cup flour
  8. 1/3 cup almonds, finely ground in food processor
  9. 1/2 cup sugar
  10. 3 Tablespoons sour cream
  11. 4 eggs

Directions

Stir together almonds, flour, sugar, salt, and ginger in a bowl. Add butter and, using two knives or your fingers, mix together until it resembles coarse meal. Add ice water, a little at a time until moist clumps of dough form. Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for at least one hour or up to 1 day.

Preheat oven to 375. Roll dough onto a floured surface to a 12-inch round and transfer to a 9-inch diameter tart pan with a removable bottom. Fold dough overhang inwards, pressing to adhere and forming double-thick sides. Pierce dough with a fork and freeze for 20 minutes. Bake crust until light golden, about 30 minutes. Cool for 15 minutes.

While cooling, whisk lemon juice and sugar in a bowl. Add sour cream and then whisk in eggs until well blended. Pour mixture into crust. Bake tart until filling is set (about 35 minutes), covering crust edges with foil if they begin to brown too quickly. Cool tart completely on a rack and refrigerate at least 2 hours before slicing and serving.

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