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 TB granulated sugar
1/4 tsp 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.
Pour sour cream mixture into the well of the flour. Stir in flour until dough holds together when pinched or forms a ball.
Turn dough out from the bowl onto a large sheet of parchment paper or plastic wrap. 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.
Remove dough from the refrigerator. 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 or 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.
Cool tart shell for 5 minutes on a wire rack. Carefully remove tart shells from bowls or ramekins. Continue to cool on a wire rack.
For the sugared almond topping:
In a microwave safe bowl, whisk brown sugar and water together. 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 sugared almond topping will harden as it cools.
In a large bowl, beat cream cheese and sour cream until smooth. Stir in sugar, lemon juice and condensed milk. Beat in egg.
Place tart shells inside bowls or 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 or ramekins for 5 minutes on a wire rack. Carefully remove tarts from bowls or 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. Keep refrigerated.
Cook's Notes
*If dough is too cold to roll easily, allow it to warm up at room temperature until easy to roll. Dough should remain cold to the touch.
Check the dough frequently while doing so. There's a fine line between warm enough to roll easily and too warm to roll easily.
**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.
