Saturday, August 01, 2015
Current Weather
Loading Current Weather....
Published: Wednesday, 6/7/2006

Citrus-Scented Pastry

2 tablespoons flaked almonds

1 1/2 cups all-purpose flour

1/4 cup sugar

2 teaspoons grated lemon or

orange zest

6 tablespoons cold unsalted butter,

cut into cubes

1 large egg yolk

3 tablespoons fresh lemon juice

In a food processor, grind the almonds into powder. Add the flour, sugar, and zest and pulse to blend. Add the butter cubes and pulse until mixture resembles coarse crumbs. Add the egg yolk and lemon juice and pulse just until the dough forms a ball. Cover with plastic wrap, shape into a disk, and chill for 30 minutes.

Using a 9-inch round or a 10-inch tart pan, roll the dough out between two pieces of lightly floured plastic wrap. Roll dough around rolling pin and lift into pan fitting snugly against the edges. Use fork tines around the bottom and sides of unbaked dough or use pie weights to keep the pie crust from bubbling.

Bake at 425 degrees for 10 minutes. Then turn down to 350 degrees for 15 to 20 minutes until tart crust is done. Cool completely before filling.

Yield: 1 10-inch pastry tart crust

Source: All-American Desserts by Judith M. Fertig

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Points of Interest