Mallorcan Lemon and Almond Tart
Experience the zesty and nutty flavors of the Mediterranean with this Mallorcan Lemon and Almond Tart. Perfectly balancing citrus notes with the rich, sweet taste of almonds, this dessert is a delightful indulgence that will transport your senses to the sunny coasts of Mallorca.
Equipment
- Large mixing bowl
- 9-inch tart pan with a removable bottom
- Rolling Pin
- Plastic wrap
- Fork
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour 150g
- 1/4 cup granulated sugar 50g
- 1/2 cup unsalted butter, chilled and diced 113g
- 1/4 teaspoon salt 1.5g
- 1 large egg yolk
- 1-2 tablespoons cold water 15-30ml
Filling
- 1 1/2 cups ground almonds 150g
- 1 cup granulated sugar 200g
- 3 large eggs
- 2 lemons, zested
- 1/4 cup fresh lemon juice 60ml
- Powdered sugar for dusting optional
Instructions
- Begin by making the tart crust. In a large bowl, combine 1 1/4 cups of flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add the chilled, diced butter and rub into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the egg yolk and gradually add cold water, kneading gently until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the base with a fork and bake for 15 minutes, or until lightly golden.
- While the crust is baking, prepare the filling. In a mixing bowl, combine 1 1/2 cups ground almonds, 1 cup sugar, lemon zest, and lemon juice. Beat in the eggs until well combined.
- Remove the crust from the oven and pour in the almond-lemon filling. Return to the oven and bake for an additional 30 minutes, or until the filling is set and golden on top.
- Allow the tart to cool in the pan before transferring to a serving plate. Dust with powdered sugar before serving, if desired.
Notes
To achieve the best flavor, use high-quality almonds and fresh lemons. If you prefer a gluten-free version, substitute the all-purpose flour with your preferred gluten-free blend. Keep an eye on the tart while baking, as oven temperatures may vary, and cover the edges with foil if they brown too quickly. Enjoy your slice of Mallorca with this delectable tart!