Almond-Lemon Tart With Mixed Fresh Berries
- 2 cups all-purpose flour
- 12 cup powdered sugar
- 1 teaspoon almond extract
- 12 teaspoon salt
- 1 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1 cup almonds, toasted
- 12 cup almond paste
- 12 cup sugar
- 3 large eggs
- 12 cup whipping cream
- 14 cup fresh lemon juice
- 4 teaspoons grated lemon peel
- 1 12 pints raspberries
- 1 pint blueberries
- whipped cream
- Crust:.
- Blend flour, powdered sugar, almond extract and salt in processor.
- Add butter and process until moist clumps form.
- Gather dough together.
- Press dough into 11-inch diameter tart pan with removable bottom.
- Freeze crust until firm, about 20 minutes.
- Preheat oven to 425F Line crust with foil; fill with dried beans or pie weights.
- Bake crust until sides are set and beginning to color, about 15 minutes.
- Remove foil and beans.
- Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer.
- Cool crust completely.
- Reduce oven temperature to 350F.
- Filling:.
- Blend almonds, almond paste and sugar in processor until nuts are finely ground.
- Add eggs, cream, lemon juice and lemon peel and process until blended.
- Pour into prepared crust.
- Bake tart until filling is set and golden, about 40 minutes.
- Cool tart in pan on rack.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Let stand at room temperature 30 minutes before serving.
- ).
- Push bottom of pan up, releasing tart.
- Place tart on platter.
- Arrange berries decoratively atop tart.
- Cut into wedges.
- Serve with whipped cream.
flour, powdered sugar, almond, salt, butter, almonds, almond paste, sugar, eggs, whipping cream, lemon juice, lemon peel, pints raspberries, blueberries, whipped cream
Taken from www.food.com/recipe/almond-lemon-tart-with-mixed-fresh-berries-363979 (may not work)