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Almond Lemon Tart

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“A tasty lemon tart made slightly more interesting with the use of almonds. From Claire Macdonald's simply seasonal”
READY IN:
45mins
SERVES:
6-8
YIELD:
6 slices
UNITS:
US

Ingredients Nutrition

  • pastry ingredients
  • 4 ounces butter, diced cold from the fridge
  • 5 ounces plain flour
  • 1 tablespoon icing sugar
  • 5 drops almond extract
  • filling ingredients
  • 6 ounces sliced almonds, toasted
  • 4 ounces caster sugar
  • 3 large eggs
  • 5 fluid ounces double cream
  • 4 drops almond extract
  • 2 lemons, juice of, and zest finely grated

Directions

  1. Put pastry ingredients into food processor.
  2. blend until looks like fine breadcrumbs.
  3. Pat firmly around sides and base of a flan dish 9 in diameter.
  4. put into fridge for 1 hour.
  5. preheat oven to 360F and bake case for 15 - 20 minutes until pale golden.
  6. take out but leave the oven on.
  7. put toasted almonds and sugar into food processor and whiz.
  8. add eggs one by one, then cream, almond extract lemon zest then, lastly, the lemon juice.
  9. pour into baked shell and smooth the top.
  10. put into oven and bake until set, about 15 mins.
  11. serve warm with creme fraiche or whip cream.

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