do love so many lemon recipes but this time I wanted to challenge
myself to do something different and worthy of not only a Seduction Meal
but also something that would be enhanced by the added sweetness of Meyer lemons. For me, something different means a dessert of some kind. I
haven’t spent much time baking. With so many wonderful bakeries and
gourmet shops in NY I tend to pick up small sized desert when I have a
sweet craving. I know better than to have sweets hanging around my
kitchen. If its there….I’ll eat it.
So for my challenge, I chose to create a lemon almond tart and here’s what I came up with: Meyer Lemon Almond Tart with Raspberry Coulis.
Coulis is a simple (un-thickened) sauce made of puree of fruit, in this
case Raspberry, that naturally pairs well with desserts of all
kinds but can also be paired with a roast, breast of duck or pork loin
While
my lemon tart received a big thumbs up, I admit my tart skills need to
be honed. Silly me, I used an aluminum store-bought muffin tin. Not such
a good idea…you can see how the edges aren’t even. Oh well, next time
I will use the real thing like this set of four Mini Tart Pans from King Arthur Flour. But don’t let looks deceive this tasty sweet temptation. New Photo to appear one day soon!
Meyer Lemon Almond Tart with Raspberry Coulis
Almond Tart Crust
Yields: 8 individual Tarts
Ingredients
- 1/2 cup almonds
- 1/2 cup whole-wheat pastry flour
- 1/2 cup white flour
- 1/8 cup sugar (I used organic cane sugar)
- 1/4 teaspoon salt
- 5 tablespoons butter, cut into 1/2″ thick slices
- 1/2 teaspoon almond extract
- 3 tablespoons ice water
Directions
- Preheat oven to 350 degrees. Toast almonds on a baking sheet for about 5 minutes
- Finely Chop almonds in a grinder
- Place
the almonds, flour, sugar and salt in a bowl, using your hands work in
the butter a few pieces at a time. Add the water and almond extract a
little bit at a time blending together all ingredients. - Using
mini tart molds, add almond mixture to each pressing down to the bottom
and up the sides to form a shell to hold the lemon curd - Bake at 350 for 10-15 minutes until golden brown
- Set aside to cool
Lemon Curd Filling
Ingredients
- 3 large eggs
- 1/2 cup sugar (I used organic cane sugar)
- Grated lemon zest of 2 lemons
- 1/2 cup of fresh squeezed Meyer lemon juice (approximately 5 lemons)
- 1 stick of sweet butter, sliced into 1 Tbsp pats, softened at room temperature
Directions
- Preheat oven to 350 degrees
- Place
the eggs and sugar in a bowl and whisk together. Add lemon zest and
lemon juice, continually whisking all ingredients together. - Place
the lemon mixture in a double boiler or a bowl over a pot of boiling
water, lower the heat to medium and stir with a wooden spoon, gently
mixing until thickens about 7-10 minutes. When the lemon curd coats the
back of the (wooden) spoon it is ready. - Remove from heat, and drop in the 8 butter pats, set aside and let cool for a few minutes.
- Using a blender on low mix together until butter is well blended, creaming the curd.
- Pour into almond tart shells
- place in refrigerator for 15 – 20 minutes before serving.
Raspberry Coulis
Ingredients
- 1 bag of frozen raspberries
- 1 Tablespoon of fresh meter lemon juice
- 1/4 cup of sugar (I used organic cane sugar)
Directions
- Combine all ingredients in a saucepan and bring to boil over medium heat, cooking until sugar is dissolved
- Remove from heat and let cool.
- Pour mixture in a blender and puree until smooth.
- Pour the puree through a fine sieve into a small bowl, pressing to release as much juice as much of possible.
- Discard solids/seeds
Plating the Dish
- Place 1/4 up of Raspberry Coulis in the center of a plate
- Add a Lemon Tart on top of the Raspberry Sauce in the center
- (Option) Garnish with sliced almonds and/or lemon zest
