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Lemon And Almond Tart

Image of Lemon And Almond Tart

2 eggs
50g/2oz/¼ cup golden caster (superfine) sugar
Finely grated rind and juice of 4 unwaxed lemons
2.5ml/½ tsp vanilla essence (extract)
50g/2oz/½ cup ground almonds
120ml/4fl oz/½ cup single (light) cream

For the pastry

225g/8oz/2 cups plain (all-purpose) flour
75g/3oz/¾ cup icing (confectioners') sugar, plus extra for dusting
130g/4½oz/9 tbsp butter
1 egg, beaten
A pinch of salt


Serves: 8


1. Preheat the oven to 180°C/350°F/Gas 4. To make the pastry, sift together the flour and sugar in a bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the egg and salt, then mix to a smooth dough.

2. Knead the dough lightly on a floured work surface and form into a smooth flat round. Wrap the dough in clear film (plastic wrap) and chill for 15 minutes.

3. Roll out the dough on a lightly floured work surface and use to line a 23cm/9in loose-bottomed flan tin (tart pan). Prick the pastry base and chill for a further 15 minutes.

4. Line the pastry case with non-stick baking paper. Tip in some baking beans and bake blind for 10 minutes. Remove the paper and beans and return the pastry case to the oven for a further 10 minutes or until it is light golden.

5. Meanwhile, make the filling. Beat the eggs with the sugar until the mixture leaves a thin ribbon trail. Gently stir in the lemon rind and juice, vanilla essence, almonds and cream.

6. Pour the filling into the pastry case and level the surface. Bake for about 25 minutes or until the filling is set.

7. Heat the grill (broiler) to high. Sift a thick layer of icing sugar over the tart and grill (broil) until it caramelizes.

8. Decorate the tart with a little extra sifted icing sugar before serving it warm or cold with generous dollops of crème fraîche or natural (plain) yogurt.

Energy 379Kcal/1583kj; Protein 7.4g; Carbohydrate 39.1g of which sugars 17.4g; Fat 22.6g of which saturates 11.3g; Cholesterol 129mg; Calcium 87mg; Fibre 1.3g; Sodium 138mg

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