Citron Almond Tart
(makes 1-9″ fluted tart 8 pcs)
½ tsp sea salt
½ tsp sugar
4 oz unsalted butter cold cut into ¾” cubes
2-3 oz cold water (refrigerated)
4 lg eggs
4 oz sugar
2.5 lemons + zest (5oz juice)
7 oz unsalted butter melted
3.5 oz almonds
1 tsp vanilla extract
Place the flour, sugar and salt into a bowl and blend.
Add the butter and place bowl in fridge for 20 minutes.
Remove the bowl from the fridge and place contents into a food processor.
Run the processor until you form a fine crumb consistency.
Add 2/3rds of the water all at once and run the blades until the dough forms tiny grains.
When the dough starts to show the first signs of gathering stop the machine and turn the dough out back into the bowl. Squeeze the dough to gather it into a ball. If it doesn’t gather then add a little bit more water and blend until it does gather.
Wrap into plastic wrap and place into the fridge for 1 hour before rolling.
Roll the dough out to a 12” circle. Form into shell, tuck into corners, crimp away extra dough remaining and refrigerate for 20 minutes.
Preheat your oven to 400 degrees.
Process the almonds with 1 oz of the sugar in a food processor to form a fine meal. Remove and hold in a bowl.
Beat the eggs in another large bowl with the remaining sugar for a minute to loosen. Add the melted butter and whisk until smooth. Add the nut mixture, the lemon juice and zest, the extract and blend until smooth.
Lay the tart shell onto a baking sheet then pour the filling into the shell to fill. Place into the oven and bake for 30 minutes. Reduce heat to 350 degrees and bake a further 30 minutes or when jiggled the filling only moves slightly. Remove and cool for at least 40 minutes before serving.