{"id":1308,"date":"2010-06-30T16:37:12","date_gmt":"2010-06-30T08:37:12","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1308"},"modified":"2010-07-15T11:45:18","modified_gmt":"2010-07-15T03:45:18","slug":"1308","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/1308\/","title":{"rendered":"Lemon almond tart"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I had a dear friend coming around for coffee and a chat today and I didn’t have a thing in the cupboard to nibble on while we nattered.\u00a0 It was 7am and I decided to try a new recipe that another friend had given me recently (as you do at 7am!).\u00a0 Actually, it was the same friend who gave me the lemon yoghurt cake recipe<\/a> that I have posted previously.<\/p>\n

I had pre-read the recipe, something I encourage my students to do, to ensure I had all the ingredients and enough time.\u00a0 I knew that I only\u00a0had a very small window of opportunity to bake the tart\u00a0as I had an appointment prior to J’s arrival at 10.30am, so I threw myself into the task and began by preparing the pastry.\u00a0 My favourite kind of pastry is the type that can be thrown into the food processor because the machine does all the work and it just needs finishing by hand.\u00a0 I popped it into the refrigerator to rest and cleaned up a little.\u00a0 By the time I finished my cleaning it was time to roll out the pastry.\u00a0 Just as I had floured the board and pastry the telephone rang.\u00a0 So with my hands covered in flour I strategically answered the call.\u00a0\u00a0Fifteen minutes later I was back in the kitchen.<\/p>\n

The slight delay meant that I had to cook my\u00a0tart for a shorter period of time.\u00a0 Knowing that it would not be set in the time I had, I decided to cook it for as long as I could then turn the oven off and leave the tart in there with the door slightly ajar.\u00a0 Hopefully this meant that\u00a0it would not be overcooked but would be cooked through.\u00a0 So I left the house for my appointment not really knowing how things were going to turn out.<\/p>\n

Fortunately I returned home to a perfectly cooked tart.<\/p>\n

lemon and almond tart\u00a0(adapted by Fiona from Food 4 Thought)\u00a0
\nmakes 1 x 23cm\u00a0tart – serves 8-10<\/span><\/p>\n

Ingredients<\/span>
\nPastry<\/em>
\n1 1\/2\u00a0cups plain flour
\n150g (5ozs) unsalted butter
\npinch of salt
\n1\/4 cup icing sugar
\n1 egg yolk
\nFilling<\/em>
\n3 eggs
\n200g\u00a0(7ozs) icing sugar
\n3 teaspoons lemon zest
\n120ml (1\/2 cup) lemon juice
\n125g (4ozs)\u00a0unsalted butter, melted
\n100g (3 1\/2ozs) ground almonds
\n\u00a0
\nPreparation<\/span>
\nPreheat the oven to 180\u00b0C (350\u00b0F).\u00a0<\/p>\n

For pastry,<\/em> place the flour, butter, salt, icing sugar and egg yolk in a food processor and pulse until the ingredients start to for a ball.\u00a0 Tip the mixture onto a floured workbench and bring into a ball, flatten and place in the fridge for half an hour.<\/p>\n

Once chilled, roll the pastry out until it is 3mm thick and line a 23cm removable-bottom tart tin.\u00a0 Prick the pastry with a fork, line\u00a0with baking paper and fill with weights or rice.\u00a0 \u00a0Bake for 15 minutes.<\/p>\n

While the pastry is baking, make the filling by placing the eggs and sugar into a large bowl.\u00a0 Beat the mixture until thick and pale in colour.\u00a0 Add the lemon zest, juice, butter and ground almonds and fold through the egg mixture.\u00a0 Pour into the par-baked shell and bake for 30-35 minutes until golden brown.\u00a0<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *The original recipe included 2 tablespoons of limoncello as an option in the filling.\u00a0 I didn’t have any so left it out.\u00a0 *I found the pastry a little crumbly when it was fresh out of the fridge\u00a0but managed to push it together then roll it out easily.\u00a0 I also found there was quite a bit of pastry and filling left over so I made an additional mini tart.\u00a0 *I used meyer lemons because I find them a little weeter than other varieties.\u00a0<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 7\/10.<\/strong>\u00a0The pastry was a little tricky.\u00a0 The filling is\u00a0simple.<\/strong>\u00a0
\nprep time: 15mins <\/strong>for pastry, plus 30mins for chilling, 10mins<\/strong> for filling.
\ncooking time: 15mins + 30mins.
\ntotal: 1hour 10mins <\/strong>+ 30mins chilling.<\/p>\n

taste: 8\/10.<\/strong>\u00a0 My friend J and I enjoyed this with some double cream.\u00a0 We both appreciated the texture of the filling and also the tang from the lemon.\u00a0 The pastry was sweet and balanced well with the filling.\u00a0 G took the remainder of the tart to work where his colleagues enjoyed it immensely.\u00a0 He returned an empty container and passed on many comments of praise.<\/p>\n

would I make it again:\u00a0Yes<\/strong> \u2013 This is a lovely tart to serve to guests.<\/p>\n","protected":false},"excerpt":{"rendered":"

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I had a dear friend coming around for coffee and a chat today and I didn’t have a thing in the cupboard to nibble on while we nattered. It was 7am and I decided to try a new recipe that another friend had given me recently (as you do at […]<\/p>\n","protected":false},"author":2,"featured_media":1316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,81,31,48,33,27],"tags":[6,4,104,119,105,100],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1308"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1308"}],"version-history":[{"count":11,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1308\/revisions"}],"predecessor-version":[{"id":1321,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1308\/revisions\/1321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1316"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}