Almond Fruit Tart with Lemon Cream

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Title: Almond Fruit Tart with Lemon Cream
Yield: 8 Servings
Categories: Almonds, Desserts

Ingredients:

1 c Whole natural almonds
1 1/2 c Flour; PLUS
2 tb Flour
3 tb Sugar
1/2 c Cold butter; cut into
-8-chunks
1 ts Almond extract
2 tb Ice water; approximately
3/4 c Whipping cream *
1/2 c Prepared lemon curd; at room
-temperature
2 c Fresh fruit slices; and/or
-berries, approximately
1 tb Apple jelly; melted, opt
2 tb Sliced almonds; toasted *


Heat oven to 350 degrees. To make crust, place almonds in bowl of food
processor fitted with steel blade. Process until finely chopped. Add flour
and sugar; pulse to blend. Add butter and extract. Process until thoroughly
blended. Gradually add up to 2 tablespoons ice water through feed tube,
just until mixture comes together. Gather dough into a ball and press
evenly onto bottom and sides of 9- or 9 1/2-inch tart pan with removable
bottom. Bake in center of oven about 25 minutes until set and lightly
browned. Cool on rack. Meanwhile, in bowl whip cream to form firm peaks.
Measure lemon curd into small bowl; whisk in about 1/2 cup of the cream to
blend, then gently stir lemon curd mixture into remaining cream just to
blend thoroughly. Remove side of tart pan. Spread lemon cream in tart
shell. Decorate with fruit. Brush fruit lightly with jelly. Refrigerate up
to 8 hours. Garnish with sliced almonds just before serving.

Servings: 8

* You can substitute 1 1/2 cups light or regular whipped topping for the
whipping cream, whipped

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.

See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap

Recipe by: Almond Board of California

Posted to MC-Recipe Digest by KitPATh on Apr 08,
1998