Tarte aux Amandes et aux Citron

Name: Tarte aux Amandes et aux Citron
Cuisine: France
Ingredients: 2 1/4 cups All-purpose flour; 1/4 cup Confectioners' sugar; 1 cup Cold unsalted butter, cut into small pieces; 2 Large eggs; 1/2 cup Granulated sugar; 1 teaspoon Almond extract; 1 cup Diced almonds; 2 tablespoons Freshly squeezed lemon juice

A recipe from France.

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Nutrition (per serving)

360Calories

15 gProtein

40 gCarbs

18 gFat

10 gSugar

700 mgSalt

Ingredients

2 1/4 cups All-purpose flour
1/4 cup Confectioners' sugar
1 cup Cold unsalted butter, cut into small pieces
2 Large eggs
1/2 cup Granulated sugar
1 teaspoon Almond extract
1 cup Diced almonds
2 tablespoons Freshly squeezed lemon juice

Method

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the flour, confectioners' sugar, and cold butter.
Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Press the mixture into a disk and wrap it in plastic wrap.
Refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
Transfer the dough to a 9-inch tart pan with a removable bottom.
Trim the edges and press the dough into the corners of the pan.
In a small bowl, whisk together the eggs, granulated sugar, and almond extract.
Arrange the diced almonds evenly over the dough, leaving a 1-inch border around the edges.
Pour the egg mixture over the almonds and smooth the top with a spatula.
Bake for 35-40 minutes, until the crust is golden brown and the filling is set.
Let the tart cool on a wire rack for 10 minutes before serving.