Lemon tart: The tartest of the tarts:

Instructions

1. In food processor blend the flour, icing sugar, ground almonds and butter until crumbly. Add the egg yolk and the water; process until combined. Wrap the dough n plastic wrap, refrigerate for 30 minutes.
2. Roll pastry between sheets of baking paper until large enough to line a 23 cm-spring form pastry tin. Layer the rolled dough into tin; press into side, trim edge; refrigerate for 15 minutes.
3. Meanwhile, preheat oven to 200°C (standard baking).
4. Line pastry crust with baking paper, fill with dried beans or rice. Bake, for 15 minutes; Remove paper and beans; bake for 10 minutes.
5. Meanwhile, make lemon filling: whisk ingredients in a medium bowl for 5 minutes.
6. Reduce oven to 180°C. Pour lemon filling into pastry case; bake for 30 minutes or until filling has set slightly, cool. Refrigerate until cold. Dust tart with icing sugar before serving.

• Servings : 10
• Ready in : 200 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, Freezer-friendly, recipes for summer
• Ingredient : Almond flour, Crème fraîche, Double cream, Eggs, Flour, Lemon, Lemon juice, Lemon zest, Sugar