Apple-Lemon Tart Recipe
Apple-Lemon Tart are great as a snack or a dessert anytime of the day. Apple-Lemon Tart sounded really good to me when I first heard it and they tasted even better. Too good to be missed!
Ingredients
CRUST:
1 cup (240 ml) Flour
1/4 cup (60 ml) almond paste
2 tbs (30 ml) brown sugar
1 egg, beaten
5 tbs (75 ml) butter, softened
FILLING:
2 eggs, separated
3/4 cup (180 ml) sugar
1/3 cup (80 ml) lemon juice
1/3 cup (80 ml) skim milk
2 tbs (30 ml) Flour
1 tbs (15 ml) poppy seeds
1 tbs (15 ml) butter, softened
1 tsp (5 ml) lemon peel, finely grated
1 cup (240 ml) apples, finely chopped
2 tbs (30 ml) sliced almonds powdered sugar, for dusting
Directions
Crust: Combine first four ingredients in medium bowl.
Stir in butter until mixture resembles coarse crumbs.
Gather and press over bottom and up sides of ungreased 9-inch tart pan with removable bottom.
Bake at 350°F (180°C) for approximately 20 minutes.
Cool on rack.
Filling: Whisk together egg yolks, sugar, lemon juice, milk, flour, poppy seeds, butter and lemon peel until blended.
Beat egg whites until stiff; fold into lemon juice mixture.
Sprinkle apples over crust.
Pour lemon juice mixture evenly over apples.
Sprinkle with almonds.
Bake at 350°F (180°C) for approximately 30-35 minutes or until golden brown and set.
Cool on rack.
Sprinkle lightly with powdered sugar before serving.
Stir in butter until mixture resembles coarse crumbs.
Gather and press over bottom and up sides of ungreased 9-inch tart pan with removable bottom.
Bake at 350°F (180°C) for approximately 20 minutes.
Cool on rack.
Filling: Whisk together egg yolks, sugar, lemon juice, milk, flour, poppy seeds, butter and lemon peel until blended.
Beat egg whites until stiff; fold into lemon juice mixture.
Sprinkle apples over crust.
Pour lemon juice mixture evenly over apples.
Sprinkle with almonds.
Bake at 350°F (180°C) for approximately 30-35 minutes or until golden brown and set.
Cool on rack.
Sprinkle lightly with powdered sugar before serving.
