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Lemon and Florentine Tart



Stonewall Kitchen, LLC

"My tongue is smiling."
~ Abigail Trillin

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Lemon and Florentine Tart
Bon Appetit April 1988

 "Lemon lovers, take note of this inventive dessert combination.
The almond- and lemon-flavored 'short' crust is the prefect choice."

Lemon Curd:
1 cup fresh lemon juice (preferably
from Meyer lemons)
3/4 cup sugar
3 eggs
3 egg yolks
2 tablespoons grated lemon zest
3 tablespoons unsalted butter

1/2 cup (1 stick) unsalted butter
1 2/3 cups toasted sliced almonds (6 ounces)
14 tablespoons sugar
4 1/2 tablespoons all-purpose flour
3 tablespoons grated orange zest
10 tablespoons whipping cream

Almond Crust:
1 cup pastry flour
1/4 cup toasted sliced almonds,
finely chopped
3 tablespoons sugar
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/2 cup (1 stick) well-chilled unsalted
butter, cut into pieces
1 tablespoon water
1/2 teaspoon almond extract
1 egg yolk beaten with 2 tablespoons
whipping cream (glaze)

Candied violets
Candied lemon peel

For curd: Combine lemon juice, sugar, egg, yolks and lemon zest in heavy non-aluminum saucepan. Stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Remove from heat and stir in butter. Strain into medium bowl. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead.)
For Florentines
: Preheat oven to 325 degrees F. Line baking sheets with parchment. Melt butter in heavy medium saucepan. Remove from heat.
Mix in almonds, sugar, flour and orange zest. Add cream. Cook over low
heat 3 minutes, stirring constantly. Spoon batter onto prepared sheets,
using 1 tablespoon per cookie and spacing 3 inches apart. Using moistened
fingertips, gently press each cookie into 2 1/2-inch-diameter round. Bake
until golden brown, about 15 minutes. Cool on baking sheets. Transfer to
paper towels to absorb butter. (Can be prepared 1 day ahead. Store in air-
tight container between sheets of waxed paper.)

For crust
: Combine flour, almonds, sugar, lemon zest and salt in large
bowl. Cut in butter until mixture resembles coarse meal. Add water and
almond extract and mix until dough gathers together. Gather dough into
ball; flatten to disc. Wrap tightly and refrigerate 30 minutes. (Can be pre-pared up to 1 day ahead.) Roll dough out between lightly floured sheets
of plastic wrap to 10-inch-diameter round. Brush off any loose flour.
Transfer to a 9-inch tart pan with removable sides. Trim and finish edges.
Refrigerate 30 minutes. Preheat oven to 350 degrees F. Brush tart with
glaze. Pierce bottom with fork. Bake until golden brown, about 20
minutes. Cool crust completely.
Remove pan sides from crust. Spread 1/2 cup curd in tart shell. Cover
with single layer Florentines. Spread remaining curd over. Chop remaining
Florentines and sprinkle around edge of tart. Garnish with candied violets
and candied lemon peel. (Can be prepared 1 hour ahead and refrigerated.)
Serves 8.

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