I came home from the super today with lemons, limes and tangelos. I decided on a lemon tart–one with 2 whole lemons processed, peel and all, with sugar and eggs, and poured into an almond crust. I topped the unbaked tart with thin slices of lemon, and sprinkled it liberally with turbinado sugar. A little bit of sunshine in January.
Fresh Lemon Tart
1/1/2 cups toasted slivered almonds
1 ¼ cups flour
¼ cup sugar
½ teaspoon coarse salt
1 stick butter, chilled and cut into small pieces
¼ cup water
2 lemons, thinly sliced with seeds removed
1/3 cup lemon juice
1 1/3 cups sugar
1. Preheat oven to 350F.
2. To prepare crust, place almonds, sugar and salt in bowl of food processor. Process until finely ground. Add butter, process until mixture resembles coarse meal. Add water, process until mixture comes together. Press into bottom and up sides of 9-inch tart pan with a removable bottom. Bake 5 minutes.
2. To prepare filling, place 1 lemon and juice in bowl of food processor. Process until lemon is pureed. With motor running, add eggs, one at a time, and process. Add sugar and process until well mixed. Pour filling into crust. Place remaining lemon slices on top of filling. Sprinkle with turbinado sugar. Place on baking sheet in oven. Bake 45 minutes or until filling is set.