Italian Lemon Almond Tart Recipe

Introduction

This Italian Lemon Almond Tart is a bright and nutty dessert perfect for any occasion. The buttery almond crust pairs beautifully with the tangy lemon filling, creating a refreshing and satisfying treat.

Ingredients

• 4 large eggs, lightly beaten
• 2/3 cup sugar
• Grated zest and juice from 3 large lemons
• 1 stick unsalted butter, melted (1 stick = 1/2 cup or 125 ml)
• 1/4 cup sliced almonds (optional)
• 2 sticks cold butter (1 stick = 1/2 cup or 125 ml)
• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 egg yolks
• 1/4 cup finely ground almonds
• Whipped cream (for serving)
• Toasted sliced almonds (for garnish)
• Fresh raspberries (for garnish)

Instructions

1. Step 1: Place the flour, sugar, ground almonds, and cold butter in a food processor. Pulse briefly until the mixture becomes crumbly.
2. Step 2: Beat the egg yolks with 1 tablespoon of water using a fork, then add this to the flour mixture in the processor.
3. Step 3: Pulse just until the dough comes together. Form the dough into a ball with your hands, wrap in plastic, and let rest for 1 hour.
4. Step 4: Preheat the oven to 375°F (190°C).
5. Step 5: On a lightly floured surface, roll out the pastry and fit it into the bottom and sides of a fluted 9-inch tart pan.
6. Step 6: Prick the bottom of the crust with a fork in several places, then bake for 12 to 15 minutes until lightly golden.
7. Step 7: In the food processor, blend the eggs, lemon juice, lemon zest, and sugar together.
8. Step 8: Add the melted butter to the lemon mixture and blend again. Pour this filling into the baked tart crust and sprinkle sliced almonds on top if using.
9. Step 9: Bake the tart for 25 to 30 minutes until the top is lightly browned and a skewer inserted in the center comes out clean.
10. Step 10: Allow the tart to cool, then refrigerate until ready to serve.
11. Step 11: To serve, garnish each slice with a dollop of whipped cream, toasted sliced almonds, and a fresh raspberry.

Tips & Variations

• Use fresh lemons for the best flavor; Meyer lemons add a sweeter, less tart variation.
• If you don’t have a food processor, you can make the crust by hand using a pastry cutter or your fingers to combine ingredients.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Adding a tablespoon of limoncello to the filling enhances the lemon flavor beautifully.

Storage

Store the tart covered in the refrigerator for up to 3 days. It is best enjoyed chilled. To serve, let the tart sit at room temperature for 10–15 minutes for the best texture. Avoid freezing as the lemon filling may become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare the crust dough and refrigerate it for up to 24 hours before rolling it out and baking.

What can I use instead of sliced almonds on top?

You can omit the almonds or substitute with chopped pistachios or toasted hazelnuts for a different nutty crunch.

Italian Lemon Almond Tart Recipe

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★★★★★

4.6 from 69 reviews

• Author: Mariam
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

This Italian Lemon Almond Tart combines a crisp, buttery almond-flavored crust with a tangy, smooth lemon custard filling. Topped with toasted sliced almonds, whipped cream, and fresh raspberries, the tart offers a delightful balance of flavors and textures perfect for a refreshing dessert.

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Ingredients

Scale 1x2x3x

For the Crust

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup finely ground almonds
• 2 sticks cold unsalted butter (1 stick = 1/2 cup or 125 ml), cut into pieces
• 2 egg yolks
• 1 tablespoon water

For the Lemon Almond Filling

• 4 large eggs, lightly beaten
• 2/3 cup sugar
• Grated zest plus juice from 3 large lemons
• 1 stick unsalted butter, melted (1/2 cup or 125 ml)
• 1/4 cup sliced almonds (optional, for topping)

For Garnish

• Whipped cream
• Toasted sliced almonds
• Fresh raspberries

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Instructions

1. Make the Crust Dough: Place the flour, sugar, ground almonds, and cold butter pieces into a food processor and pulse briefly just until the mixture becomes crumbly. This ensures the butter is well incorporated without overworking the dough.
2. Add Egg Yolks and Water: Beat the egg yolks and 1 tablespoon of water lightly with a fork, then add this to the crumbly flour mixture. Pulse the processor just until the dough starts coming together.
3. Form the Dough Ball: Remove the dough from the processor and with your hands, bring it together into a ball. Wrap it tightly in plastic wrap and refrigerate for 1 hour to rest and firm up.
4. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the crust and the tart later.
5. Roll Out the Dough: Lightly flour a clean surface and roll out the chilled dough to fit the bottom and sides of a fluted 9-inch tart pan. Press it gently into place and prick the bottom several times with a fork to prevent bubbling during baking.
6. Bake the Crust: Place the tart pan in the oven and bake the crust for 12 to 15 minutes, or until it is lightly golden and set. Remove from oven and let it cool slightly.
7. Prepare Lemon Almond Filling: In the food processor, combine the lightly beaten eggs, lemon juice, lemon zest, and sugar, blending until smooth. Gradually pour in the melted butter while continuing to blend to create a creamy filling.
8. Fill and Top the Tart: Pour the lemon almond filling into the pre-baked crust. Evenly sprinkle the sliced almonds over the top for added texture and flavor.
9. Bake the Tart: Return the tart to the oven and bake for 25 to 30 minutes. The filling should be lightly browned on top and a skewer inserted into the center should come out clean.
10. Cool and Refrigerate: Remove the tart from the oven and let it cool to room temperature. Then place it in the refrigerator until completely chilled before serving to allow flavors to meld and filling to set.
11. Garnish and Serve: Slice the tart and garnish each piece with a dollop of whipped cream, a sprinkle of toasted sliced almonds, and a fresh raspberry for a vibrant, elegant presentation.

Notes

• Using cold butter for the crust ensures a flaky texture.
• Chilling the dough for at least one hour helps prevent shrinking during baking.
• To toast sliced almonds, spread them on a baking sheet and bake at 350°F for 5 to 7 minutes until golden and fragrant.
• You can adjust sweetness by modifying sugar amounts to taste.
• Fresh lemons provide the best flavor; avoid bottled lemon juice if possible.
• If you don’t have a food processor, dough can be made by hand or using a pastry cutter.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: Italian lemon tart, almond tart, lemon almond dessert, citrus tart, homemade tart recipe, lemon and almond tart