Lemon Almond Tarts

These buttery lemon almond tarts combine buttery pastry, silky lemon curd and fluffy almond frangipane for an easy elegant lemon dessert.

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Servings: tarts

Calories: 542kcal

Equipment

Food processor for tart pastry
8cm / ~3 inch tart rings for tart shells
baking sheet insulated is best
silicone mesh baking mat for best results but baking paper will work
Medium heavy-based saucepan
Mixing bowl
electric mixer

For best results, weigh ingredients with a kitchen scale.

Ingredients

10 8cm / 3 inch tart shells
1 ¼ cups lemon curd (300ml)
150 g unsalted butter softened
¾ white granulated sugar (150g / 5 ⅓oz)
3 large eggs
150 g almond meal (almond flour) (1 ½ cups / 5 ⅓oz)
50 g plain flour (all-purpose flour) (1 ¾oz)
½ teaspoon vanilla extract optional
2 tablespoons flaked almonds (notes 1)
icing sugar for dusting

Instructions

MAKE THE TART SHELLS starting at least 5 hours prior to serving or up to 3 days ahead. You can also use store-bought tart shells.
BLIND BAKING THE TART SHELLS:
Preheat the oven to 180C / 350F (not fan forced). Line an insulated baking tray (best) or regular baking sheet with a mesh silicone baking mat (best), regular silicone baking mat (2nd best) or baking paper.
Place the frozen tart shells onto the lined baking sheet. If not done already, make sure to prick the bases with a knife. Bake for 10-12 minutes until they’re looking blonde inside but dry.
MAKE THE LEMON CURD, if not using shop-bought, using this recipe. Let it cool before adding to the tart shells. It can be made up to a week in advance. Or use store-bought lemon curd.
MAKE THE ALMOND CREAM FILLING:
In the bowl of a stand mixer with paddle attachment or large bowl using a hand mixer on medium speed, beat the butter and sugar until light and creamy.
One at a time, add the eggs beating on low each time until each one is fully incorporated. Add the vanilla with the last egg.
Fold in the almond meal and plain flour with a spatula.
ASSEMBLE THE TARTS:
Add 1 ½ tablespoons of lemon curd to the base of each tart shell.
Add enough almond cream that you can level out with the top of the tart shell. Spread evenly with an offset spatula. Be gentle so you don’t squish the lemon curd out.
BAKE:
Top each tart with flaked almonds and bake for around 15-20 minutes until the tops are puffed up and golden brown.
Let them cool for at least 30 minutes before trying to remove them from the tart rings or pans. For tart rings, run a slim sharp knife around the edge first if they need help releasing. They can be served warm or cooled to room temperature. Dust with icing sugar and serve.
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Notes

Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Tart shells can be made 2-3 days ahead and stored in the fridge or frozen for up to 3 months. Or you can use shop bought tart shells (normally already blind baked or shop bought pastry).
Lemon curd can be made up to 1 week in advance. Shop-bought will work.
The finished tarts can be stored in an airtight container for 3-4 days or in the freezer for 2-3 months.
The lemon almond tarts can be eaten warmed or at room temperature. Lovely with ice cream, whipped cream of creme anglaise.

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