Thursday, May 21, 2009

Lemon and Almond Tart



This lemon and almond tart is one of the desserts that helped make Bob's birthday celebration so special. It's a simplified version of an Italian cheese pie that I made years ago and while this newer version is more sophisticated, it's not haughty. It's from my horde of treasured European-style desserts that are barely sweet but festive enough to end a special meal. The tart is made from common, readily available ingredients and it's inexpensive to make. One caution - like many custard based desserts this is best eaten the day it is made. Let's get to it.

Lemon Almond Tart

Ingredients:
Pastry
2 cups all-purpose flour
1/4 cup granulated sugar
Pinch of salt
1 stick (4-oz.) unsalted butter, room temperature
1 teaspoon finely grated lemon zest
2 large egg yolks
Filling
1-1/2 cups ricotta cheese
1/3 cup granulated sugar
3 large eggs, well beaten
1 tablespoon finely grated lemon zest
6 tablespoons (3-oz.) blanched almonds, toasted, finely chopped
3 tablespoons (1-1/2-oz.) blanched sliced almonds, toasted
Confectioners' sugar

Directions:
1) To make pastry, place flour, sugar and salt in a large bowl. Make a well in center of flour; add butter, lemon zest and egg yolk. Using finger tips work flour until a dough forms. Do not overwork dough. Wrap in plastic wrap and chill for at least 20 minutes.
2) To make filling, place ricotta and sugar in a large bowl. Using an electric mixer, beat until combined. Add eggs one at a time, beating well after each addition. Stir in lemon zest and almonds.
3) Preheat oven to 350 degrees F. Spray an 8-inch tart pan with removable bottom with nonstick cooking spray. On a lightly floured surface, roll pastry to fit tart pan. Fit into pan and trim. Pour in filling, smooth top and sprinkle with sliced almonds. Bake until lightly brown and set, about 55 to 60 minutes. Cool to room temperature. Remove sides of pan. Sprinkle top with confectioners' sugar. Serve at room temperature or chilled. Yield: 6 to 8 servings.

Recipe adapted from The Essential Dessert Cookbook.

32 comments:

Ning said...

I'd really love to have a bite of that tart! :) Belated happy birthday to Bob! :)

Katy said...

Fabulous! Looks creamy and decadent. And anything with lemon and almond has go be a slice of heaven!

Peter M said...

My Italian neighbor makes something like this all the time and sends us one over...it's a light and refreshing dessert.

abeachcottage said...

oh my goodness, this looks like heaven...

I am not the worlds best baker but I am going to try this!

Sarah

girlichef said...

Wow, it looks so creamy and delicious...perfect, really.

Martha said...

I, too, favor European desserts (unless it is one of Ina's) and that's what's on our table. I'll have to try this next time I need to do a dessert -- looks yummy and Ilove lemon and almond!

Kim said...

Thank you for the wonderful recipes. I just love trying new recipes. Can't wait to get started on this one.

Mary said...

Kim and Sarah, I'm so glad you've found us. I hope you'll become regular visitors. You're always welcome here.

Mary said...

Peter, I've missed you but I'm delighted you stopped by to visit. Don't be a stranger.

Culinary Wannabe said...

Desserts like this are perfect for the summer. Light but still indulgent.

Karen said...

What a beautiful lemon treat!

Katherine Aucoin said...

What a beautiful tart and what a nice way to end a birthday meal. I bet your husband was thrilled.

I lemon when the weather gets warm, it's so fresh.

I am printing this one ot make.

Pam said...

I know I would eat WAY too much of this tart. Oh how I love lemon.

the ungourmet said...

Another great recipe! It looks divine!

I think the chicken recipe below sounds great also. I would like to give that one a try.

Happy Thursday!

Cathy said...

I'm not fond of overly sweet desserts so this is perfect. And very pretty too.

The Blonde Duck said...

That tart looks darling!

Soma said...

Sounds divine & a stunning picture!

Natashya said...

I do love a lemon tart, just lovely.

Debinhawaii said...

Such an elegant and beautiful tart and I love the combination of lemon and almond. Perfect!

Lynda said...

This is elegant looking; that fact that it contains ricotta, lemon and almonds makes it very tempting!

Esi said...

This tart is lovely. Sounds like a great celebration you had!

momgateway said...

Can't wait to try this...how can you go wrong with ricotta, almond and lemon? Yum!

5 Star Foodie said...

Lovely tart - so creamy and delicate! Perfect for a birthday celebration!

My Carolina Kitchen said...

Lemon and almonds are a great combination. I've got to give this one a try. Bob is one lucky fellow.
Sam

Penny said...

I love the looks of this tart. So many of your recipes are keepers in my book. All actually.

The Cooking Photographer said...

Lemon tart is a true life pleasure. So pretty.

mikky said...

i love this... it's a perfect meal ender... :)

Justin said...

the texture of this tart looks so good

Mary said...

Hi Justin, the tart does have a lovely velvety texture. I'm so glad you've found us. Come more often!

Mariana said...

I just love ricotta and you have achieved such a velvety smooth texture I'd swear it could pass for a new york cheesecake. Combined with the lemon and almonds it sounds just too good!

Jules and Ruby said...

hi mary...just browsing threw your goodies and this one looks fabulous!...ALL your stuff looks dee-lish!

Becky said...

This has become one of my favorite desserts that I have made many, many times. I just thought you might like to know. Thank you.

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