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My neighbor gave me some lemons, and I just happened to have a little sour cream leftover, so I decided to make a lemon tart. This is by far one of my best tart crust recipe (actually it’s same ingredients as in my Tarte aux Noix II). The crust has a much flakier/crumbly crunchy texture (even eaten the next day) than traditional pastry recipes that call for cold butter and cold water. Tips: don’t fork the dough too hard, or the filling will leak through the crust and the tart will stick to the pan. Also, always place a baking tray under the tart while baking to prevent leaked filling dripping down to the bottom of the oven.

Lemon Tart

Lemon Tart

Lemon Tart

Lemon Tart

Lemon Tart Recipe (makes one 9.5 inch tart)

Ingredients:

for Crust:
1 stick (4 oz) unsalted butter– softened
3 tbsp sugar
3 tbsp beaten egg
1/2 cup toasted ground almond
1 1/4 cup all purpose flour
1/4 tsp salt

for Filling:
2/3 cup fresh lemon juice
1/2 cup sugar
3 tbsp sour cream
4 eggs– beaten

powder sugar for dusting

Method:

Prepare crust:

  1. Whisk butter with a hand whisk until smooth and creamy, add sugar and continue whisking until fluffy. Add beaten eggs, one tbsp at a time, and mix well. Sift in 1/3 of combined dry ingredients (flour, ground almond and salt). Use a spatula to gently mix to combine. Sift in remaining dry ingredients in 2 batches, but use the spatula to gently stir and press down so the dough will stick together to form a dough.
  2. Transfer dough onto a work surface cover with large sheet of plastic wrap. Pat dough into a disc of 1 inch thick, then place another large sheet of plastic wrap on top of the dough (this is to keep work surface cleaner, see picture 1). Use a rolling pin, roll out the dough large enough to cover the bottom of tart pan, plus extra 1.5 inch extra around the bottom tart pan for the side of tart shell (place the removable tart pan bottom on top of roll out dough– plastic wrap will keep the pan clean).
  3. Remove the top plastic wrap and carefully flip the dough into greased tart pan (at this point the bottom plastic wrap will end up on the top, see picture 2). Peel away the remaining plastic wrap and tuck in/trim the over hang dough (picture 3 & 4).
  4. Prick the bottom with a fork. Blind bake in preheated 350°F oven for 25-30 minutes until lightly golden, piercing with fork if crust bubbles. Cool crust on rack for 15 minutes before adding filling.

Prepare filling:

  1. Add lemon juice and sugar in a bowl and whisk to combine. Whisk in sour cream. Slowly pour in beaten eggs and whisk to blend well. Strain the mixture into the cooled crust.
  2. Bake in preheated 350°F oven for 30-35 minutes until the filling is set. Cover the crust edge with foil if it browns too quickly. Cool tart completely in the pan on a rack then chill in the fridge. Dust with powder sugar before serving.

Regina’s Note:

  • For the pastry, make the side of the tart slightly taller than the rim since it will shrink after baking.
  • To prevent lemon tart from sticking to the tart pan, always grease the tart pan, and don’t prick the dough too hard, or the filling will leak through the crust.
  • Always place a baking tray under the tart pan while baking, this will help transporting the tart and also to prevent leaked filling dripping down onto the oven racks.
Making almond tart shell-- picture 1.

Making almond tart shell-- picture 1

Making almond tart shell-- picture 2

Making almond tart shell-- picture 2

Making almond tart shell-- picture 3

Making almond tart shell-- picture 3

Making almond tart shell-- picture 4

Making almond tart shell-- picture 4

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This is not really a new recipe.  The filling recipe is from Tart Tatin; the tart shell and almond cream recipe is from Tarte aux Noix.

The result is very rewarding: The almond crust is flaky, the almond cream is rich with hint of rum, but not too sweet. The tartness of the apples offset the richness of the cream. We couldn’t wait, decided to dig in 5 minutes after it was out of the oven, and the four of us finished more than 3/4 tart in one serving. This recipe is a keeper!

Apple Tart with Almond Cream

Apple Tart with Almond Cream

Apple Tart with Almond Cream

Apple Tart with Almond Cream

Apple Tart with Almond Cream Recipe

Ingredients:

Tart shell:
1 cup cake flour
5 tbsp ground almond (with skin)– toasted
3 tbsp sugar
5 tbsp unsalted butter (room temp.)
2 tbsp beaten egg (see note below in almond cream ingredients)

Almond cream:
1 tbsp cake flour
2/3 cup ground almond(with skin)– toasted
1/3 cup brown sugar
6 tbsp unsalted butter (room temp.)
1 tsp rum
1 beaten egg(I beat in a bowl, scoop 2 tbsp for tart shell plus bit extra for brushing tart edges, and used the remaining for almond cream)

Apple Filling:
4 medium golden delicious apples
fresh lemon juice of 1 lemon
4 tbsp butter
1/4 cup sugar
1/4 tsp ground cinnamon

Method:

To make apple filling:

  1. Peel apples, Cut in halves and remove stems. Remove core using a melon ball scooper. Put apples in a big bowl and sprinkle generously lemon juice, toss to coat apples with juice.
  2. Melt butter in a frying pan. Add sugar and cinnamon, stir to combine. Continue to cook the sauce on med. high heat until it turns to med. caramel color. Remove from heat. Arrange apples halves(discard lemon juice), standing up around the pan and in the middle, tuck in apples tightly as they will shrink during cooking. Return to med. heat and cook until the bottom half is colored. Using a spoon gently turn apples up side down to cook the other half. About 20-25 minutes total cooking time.
  3. Scoop out apples. If there’s still lots of liquid in the frying pan, continue to cook down the sauce until it thickens. Pour the thickened sauce over apples.
  4. When the apples cools down completely, slice into 1/2 inch thick wedges.

To make tart shell:

  1. Combine cake flour and ground almond then set aside. Using a whisk, cream butter and sugar until fluffy. Slowly add beaten egg, whisk to combine.
  2. Sift in 1/3 of flour mixture. Using a spatula gently mix the flour on the top, then press down the flour to the bottom of the bowl to combine. Repeat with the remaining flour in 2 batches. When all mixture starts to form a dough, take it out and shape it to a ball with both hands (avoid kneading the dough!).
  3. Put the round dough between 2 pieces of plastic wrap, roll it out large enough to fit tart pan. Remove plastic wrap and transfer the dough to tart pan and fold inwards any extra dough so all sides have same thickness. Chill in freezer for 20 minutes.
  4. Brush the edge with egg wash, prick the bottom and side of tart and blind bake at preheated 350°F oven for 10-12 minutes until edge is slightly brown. Cool the tart in the tart pan.

To assemble:

  1. Cream butter and brown sugar with a whisk until fluffy. Slowly add beaten egg and whisk to combine.
  2. Add ground almond. Using a spatula, mix until all incorporated. Sift in cake flour and mix gently until just combined. Add rum then mix gently to combine.
  3. Pour filling into baked cool tart shell. Smooth the surface and arrange apple slices on the top.
  4. Bake in preheated 350°F oven for 35-40 minutes until almond cream is nicely browned. Cool tart in the pan on the rack for 10 minutes before removing tart pan. Serve warm.

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