If your like me and not overly keen on tangy and sharp desserts, then this Lemon Tart will please you. The sharpness in this Lemon Thyme Almond is softened by the lightness of ground almonds and the pastry was light and flaky.
I am submitting a slice of this Lemon Thyme Almond Tart to Winnie from Healthy Green Kitchen for this week’s Weekend Herb Blogging (WHB) #288. WHB is overseen by Haalo from Cook Almost Anything.
Lemon Thyme Almond Tart
Serves 6 - 8
Ingredients
For the Rich Shortcrust Pastry
170g plain flour
a pinch of salt
100g unsalted butter
1 medium egg yolk
Cold water, to combine
For the Lemon Thyme Almond Filling
2 medium egg
160g icing sugar
Juice and zest of 4 unwaxed lemons
90g unsalted butter, melted
70g ground almond
1 -2 teaspoon lemon thyme, stripped from the tiny stalk
Method
Preheat oven to gas mark 4.
For the Rich Shortcrust Pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix the egg yolk with 2 tablespoons water and add to the mixture. Mix to a firm dough. Chill, wrapped for 30 minutes before using.
Roll out to line a 9 inch round fluted tin. Blind bake and allow to cool.
For the Lemon Thyme Almond Filling
Beat the eggs and icing sugar together until fluffy. Gently mix in the rest of the ingredients. Pour the lemony mixture into the blind baked pastry case and bake in the oven for 25 minutes, until the filling has set and is just beginning to turn golden on top. Allow to cool and serve at room temperature. Adapted from Bill Sewell's Food From The Place Below.
Mmm, this tart sounds wonderful!!
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I love your South Park avatar chef! ;-)
Why am I so hungry when I visit your blog???
This looks very good. I have lemon thyme in my garden. I generally use it to flavour a roast chicken, had not thought to use it in a sweet recipe!
ReplyDeleteThanks for sharing
omy goodness..looks very delicious..
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Tasty Appetite
Mmmmmm.... yummy!
ReplyDeleteSpectacular!
ReplyDeleteWonderful idea! Finally I know what to do with lemon thyme. I see the seeds in my shop every year and never buy them, maybe it's not too late yet?
ReplyDeleteI love the sound of that lemon tart. How long do you think it will last after baking? We are hoping to have a bbq at the beach for my Mr's 50th birthday. I want to take some puds to feed the hordes. Was thinking of taking some brownies and choc meringues and the tart would be lovely too BUT I have to make everything on Thursday night(!) as we are out all day on Friday and won't have time Sat morning. M x
ReplyDeleteThanks Jess.
ReplyDeleteThank you so much Patricia.
Thank you Bridget.
Thanks Jay.
Nice to make your acquaintance.
Thanks Scarlett.
ReplyDeleteThank you Martin and Amy.
Thank you Sissi.
Its a wonderful herb to have in the garden growing in pots; and of course you can always use it in savoury dishes.
Thank you Vintage Jane.
I actually think this tart tastes better a day later - especially chilled. Its good for 4 days. I'd only be nervous as the toppign is tender for transportation but if packed well - I am sure it will be fine.
Wishing your Mr - a Happy 50th birthday.
Your tart looks wonderful; thank you so much for submitting it to WHB 288!
ReplyDeleteThank you so much Winnie.
ReplyDeleteLemon thyme is such a lovely, quaint name for a herb. I can actually imagine what it tastes like from the two words. The tart looks lovely!
ReplyDeleteThank you Sumaiyyah Abidah.
ReplyDeleteIt really is light and lovely :)