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Associate.com - Share Your Recipe!

Recipe Name: Almond Fruit Tart With Lemon Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Cup(s) Whole natural almonds
1 1/2 Cup(s) Flour, plus
2 Tablespoon(s) Flour
3 Tablespoon(s) Sugar
1/2 Cup(s) Cold butter, cut into
8-chunks
1 Teaspoon(s) Almond extract
2 Tablespoon(s) Ice water, approximately
3/4 Cup(s) Whipping cream *
1/2 Cup(s) Prepared lemon curd, at room
temperature
2 Cup(s) Fresh fruit slices, and/or
berries approximately
1 Tablespoon(s) Apple jelly, melted opt
2 Tablespoon(s) Sliced almonds, toasted *
Directions:
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 <phannema@wizard.ucr.edu> on Apr 08, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 304
Calories From Fat: 160
Total Fat: 18.6g
Cholesterol: 30.6mg
Sodium: 9.6mg
Potassium: 182.2mg
Carbohydrates: 28.8g
Fiber: 2.8g
Sugar: 5.8g
Protein: 7.2g


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