RECIPE FROM GOOD TASTE. Order now.
One of my most favorite people in the world is my sister-in-law, Fishy. I was already living in the States when she became my sister-in-law, which is unfortunate on two levels. First, I don’t get to see her nearly as often as I would like, and second, I don’t get to experience her cooking.
My parents are always going over there for dinner and reporting back about delicious roast chickens and fantastic lamb. She is the expert at delicious, traditional, effortless comfort food and one of her best dishes, according to my mother, is her lemon and almond tart.
There really is nothing better than lemon and almond tart, particularly this one that is so densely citrusy, thanks to the puréed lemon. The almond extract and thick, moist texture makes it almost taste like marzipan, and the entire tart is heavenly.
Butter for baking dish
1 1/3 cups almond flour
1 teaspoon almond extract
8 tablespoons sugar
4 large eggs, separated
1 lemon, boiled in water for 20 minutes, seeds removed, then puréed to mash
Pinch of salt
1⁄2 cup confectioners’ sugar
1⁄2 cup toasted slivered almonds
Preheat oven to 375 degrees.
Butter a 9″ tart pan and line with waxed paper.
In a food processor, combine almond flour and 6 tablespoons sugar.
Separately combine egg yolks, 2 tablespoons sugar, lemon purée and salt, and beat until smooth and pale. Add almond mixture and combine.
Beat egg whites to soft peaks, add confectioners’ sugar, and combine. Beat 1 large spoonful of egg whites into almond mixture, then fold rest of almond mixture into egg whites.
Transfer to tart pan and bake for 35 minutes.
Dust with confectioners’ sugar sprinkled through a sieve and cover top with toasted slivered almonds before serving.
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