Lemon Tarts with Sugared Almond Topping
Text and Photo by Jac Kyles Baker
Makes 6 mini tarts
Ingredients
For the tart shells:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 TB cold unsalted butter
2 TB cold sour cream
1 TB vegetable oil
For the lemon filling:
4 oz. cream cheese, room temperature
1/2 cup sour cream, room temperature
2 TB sweetened condensed milk
1/4 cup sugar
3 TB lemon juice
1 large egg, lightly beaten
For the sugared almond topping:
1/3 cup sliced almonds
2 TB light brown sugar
1 TB water
Preparation
Using the large holes on a grater, grate cold butter into flour. Work butter into flour with hands or a pastry blender. Make a well in the bottom of the bowl.
In a separate bowl: whisk oil, sugar, salt and sour cream until combined.
Pour wet mixture into the well of the flour. Gradually mix the wet mixture into the flour until dough holds together when pinched or forms a ball.
Turn dough out from the bowl onto a sheet of parchment paper or plastic wrap large enough to wrap dough. Flatten dough into a disk and wrap. Refrigerate for at least 1 hour. Dough can be made in advance. Dough will keep in the refrigerator for up to 2 days.
Roll dough into an 8 inch circle. Cut out six 3 1/2 inch circles from dough. You may need to gather scraps and roll dough to get for circles.
Press dough onto the bottoms of six 3 1/2 inch microwave safe glass bowls or ceramic ramekins. Place bowls/ramekins evenly paced around the microwave turntable.* Microwave on HIGH for 1 minute. Check to see if dough is dry and firm. If not, microwave on HIGH in 20 second intervals.
Carefully remove bowls to a wire rack to cool for 5 minutes. Gently remove tart shells from bowls. Continue to cool on a wire rack.
Beat cream cheese and sour cream until smooth. Mix in sugar, lemon juice and condensed milk. Beat in egg.
Place tart shells in bowls/ramekins. Pour filling into tart shells. Place 3 filled tarts on microwave turntable or microwave safe plate. Microwave at 50% power for 2 minutes.
Cool in bowls/ramekins for 5 minutes on a wire rack. Carefully remove tarts from bowls/ramekins. Continue to cool on a wire rack.
Repeat with the remaining tarts.
Top cooled tarts with the sugared almonds. Store in an airtight container in the refrigerator.
For the sugared almond topping:
Mix brown sugar and water together in a microwave safe bowl. Microwave on HIGH 45 seconds.
Stir in almonds. Spread almonds on a sheet of parchment paper or a microwave safe plate. Microwave on HIGH 30 seconds. Be careful not to burn almonds.
Cool sugared almonds on a wire rack. The sugar will harden as it cools.
Cook's Notes
* If you're microwave doesn't have a turntable, rearrange bowls to the opposite sides to ensure even cooking.
** You may have more filling than tart shells. Pour filling into a ramekin or bowl. Serve as a pudding.
