Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 16 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
For the pastry:
For the filling:
Preparation
Knead a short pastry with the flour, sugar, butter and egg, adding a little milk if needed. Form a ball, wrap in foil and leave to stand in the fridge for 30 minutes.
For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds, and cinnamon.
Roll out the pastry on a floured work surface. Line a greased, loose-bottomed pan with the pastry. Prick it all over with a fork and spoon the filling on top. Bake in a preheated oven at 355 deg F./180 deg C. for about 30 minutes, until golden brown.
Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and dredge with confectioners' sugar before serving.
