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Recipe Name: Lemon Tart With Almonds (moore) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 10

2 Eggs
1 Cup(s) Sugar
1 Pinch(s) Salt
1 Cup(s) Sifted flour
1 Cup(s) Butter
Dried beans, as pastry
Grated rind and juice of
1 1/2 lemons
1 Cup(s) Ground almonds
1 Tablespoon(s) Whole blanched almonds
For the pastry, beat together the eggs, sugar and salt. Add flour
insmall amounts and mix well. Turn onto work surface and work in
thecut-up butter with hands until absorbed. Roll into a ball and leave
1hour in refrigerator.Roll out on a lightly floured surface. Line a
12-inch tart pan withpastry. Cut foil to cover bottom pastry and fill
with beans to weightevenly for baking. Bake in a medium oven at 400
degrees for 15 minutes,until firm but not cooked. Let shell cool
slightly.For the filling, beat eggs and sugar until light and creamy.
Mix inlemon rind and juice, then melted butter and ground almonds. Pour
intopartly cooked pastry shell, put whole almonds on top and finish
tart inoven at 375 degrees for 30 minutes, or until golden.Nutrition
information per serving: 370 calories, 25 grams fat.From "A Taste of
Provence," by Julian Moore (Pavilion Books, 1988).>Recipes from "An
evening in Provence," February 18, 1998, By ANNBURGER, Post and Courier
Food Editor,
ted by Pat Hanneman (Kitpath) 98marRecipe by: A Taste of Provence, by
Julian MoorePosted to MC-Recipe Digest by KitPATh
<> on Mar23, 1998

Nutrition (calculated from recipe ingredients)
Calories: 644
Calories From Fat: 406
Total Fat: 46.5g
Cholesterol: 172mg
Sodium: 63.7mg
Potassium: 169.3mg
Carbohydrates: 53.6g
Fiber: 2g
Sugar: 41.1g
Protein: 7.3g

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