The golden aroma of freshly baked lemon almond tart takes me back to sunny afternoons in my grandmother’s kitchen, where citrus and nuts blended into the perfect treat. This Lemon Almond Tart is a delightful mix of buttery crust, tangy lemon, and nutty almond flavor, taking about 50 minutes to prepare and bake. It works beautifully due to its balance of sweet and tart, creating a palate-pleasing dessert that’s sure to impress.
This recipe is perfect for anyone looking to elevate their baking game, whether for a special occasion or a cozy family gathering. It can easily be made in advance, and leftovers can store well for a delightful treat later!
Why You’ll Love This Recipe
- The buttery crust contrasts perfectly with the creamy lemon filling.
- The vibrant citrus flavor brightens up any dessert table.
- It’s a straightforward recipe that looks impressive.
- Each bite offers a satisfying crunch from the almond powder.
What You’ll Need
Here’s everything you need to make a delicious Lemon Almond Tart.
For the Crust
- 1 pâte sablée, ready-made or homemade
For the Filling
- 3 citrons non traités, zest and juice
- 120 g beurre, melted and slightly cooled
- 4 gros œufs
- 150 g sucre en poudre
- 100 g poudre d’amandes
Use unsalted butter for a balanced flavor.
Substitutions & Swaps
- Pâte sablée can be replaced with shortcrust pastry.
- Lemons can be substituted with limes for a different flavor.
- Almond flour works as a fine replacement for powder d’amandes.
- Granulated sugar can be swapped for coconut sugar.
How to Make It
Follow these simple steps to create your Lemon Almond Tart.
Preheat the oven
Preheat the oven to 180°C (350°F).
Prepare the crust
Roll out the pâte sablée in a tart pan and prick the bottom with a fork. Cover with parchment paper and fill with baking beads, then bake for about 20 minutes until lightly colored.
Zest and juice the lemons
Grate the zest of the three non-treated lemons and squeeze out the juice, setting them aside for later use.
Melt the butter
Melt the beurre in a small saucepan and allow it to cool slightly before incorporating it into the filling.
Whisk the eggs and sugar
In a mixing bowl, whisk the gros œufs and sucre en poudre together until the mixture is fluffy and pale.
Combine the filling ingredients
Add the lemon zest, lemon juice, poudre d’amandes, and melted butter to the egg mixture. Mix until smooth and creamy.
Fill the tart shell
Pour the lemon-almond mixture into the pre-baked tart shell, spreading it evenly.
Bake the tart
Place the tart in the oven again and bake for 10 to 12 minutes, or until the filling is set and slightly golden on top.
Cool the tart
Allow the tart to cool completely in the pan before removing it from the tart pan.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, but it may alter texture.
Reheat: Warm in a preheated oven at 150°C for 5-7 minutes.
Tips for Best Results
- Make sure to use fresh, non-treated lemons for the best flavor.
- Allow the tart to cool completely to set the filling properly.
- For a decorative touch, dust with powdered sugar before serving.
Serving Suggestions
- Serve with a dollop of freshly whipped cream.
- Pair it with a cup of herbal tea for a delightful afternoon treat.
- Great for celebratory occasions or holiday gatherings.
