Almond Tart With Lemon Curd Recipe

Ingredients


ALMOND SHELL

1/4 cup finely chopped almonds
1 1/4 cup flour, sifted
1/2 cup sugar
1 dash salt
1/2 cup butter, cut into 1/2 cubes
1 egg
1 tsp vanilla

LEMON CURD

10 egg yolks
3/4 cup sugar (or more)
3/4 cup lemon juice
1/2 cup butter
1 sweetened whipped cream
1 fresh fruit


Directions

Mix almonds, flour, 1/2 cup sugar and salt in bowl. Rub butter
pieces, bit by bit, into flour. Stir in egg and vanilla to form ball.
Chill. Roll out onto 12-inch tart pan with removable bottom. Weight
down with beans placed on waxed paper. Bake at 350F until golden,
about 20 minutes. Cool.

To make filling, mix egg yolks, 3/4 to 1 cup sugar and lemon juice in
top of double boiler. Cook, stirring constantly over simmering water,
until mixture coats back of metal spoon. Do not allow to boil. Remove
from heat and whisk in 1/2 cup butter, bit by bit, until melted and
smooth.

Pour lemon curd into cooled tart shell. Chill until set. Remove sides
of pan. Garnish with whipped cream and fruit. Makes 1 (12-inch) tart


Servings: 8 servings

 

 

Almond Tart With Lemon Curd Recipe brought to you by Recipe Ideas


Categories: Dessert; Fruit; Nut


The History of Recipes

It is quite possible to prove the history of recipes back into distant history, in fact as far back into recorded history as early Egypt, and maybe even further. In practice though, sadly, these early cookbooks were just very basic pictorial instructions for food preparation.

During Roman times 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by the Romans. He tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, a very modern way of dining. Aspicius also informs us how the Roman cooks made use of many spices, including a few that will be familiar to modern chefs for example basil, rue and dill.

During the succeeding few centuries, the wealthy families of Europe strove to lay on the most extravagent meals, and because of this chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes common in their social group.

By the arrival of the 1900s, recipe books were starting to become popular mostly as a result of higher levels of literacy, increased leisure time and disposable income.

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We hope you enjoy this Almond Tart With Lemon Curd recipe.

 


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