Lemon Curd Shortbread Tart
User Reviews
5
Lemon Curd Shortbread Tart
Description
This tart recipe begins by creaming very soft butter with sugar, vanilla, and a touch of salt to form a smooth base. A combination of all-purpose and almond flour is folded in to create a crumbly, shortbread texture. Half the dough is pressed into a tart pan covering the base and sides, then baked until pale golden and just set.
After cooling slightly, a generous layer of lemon curd is spread over the baked crust. The remaining dough can be reserved or used for decoration. The almond flour in the crust adds a subtle nuttiness and helps achieve a tender, crumbly texture that balances the citrus tartness of the lemon curd.
This tart serves as an elegant dessert with a refreshing lemon flavor offset by a buttery, crisp pastry. It can be served chilled or at room temperature.
Refer to additional detailed tips for preparing and handling the crust to ensure the best texture and ease of removal from the pan.
Ingredients
- 8 ounces butter very soft
- 1 cup granulated sugar
- 1 teaspoon vanilla extract pure
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour
- ¾ cup almond flour
- 1 ¼ cups Ridiculously Easy Lemon Curd
Instructions
- In a medium-size bowl, whisk the soft butter until smooth and creamy. Add the sugar, vanilla and salt and whisk again until well combined. Add the all-purpose and almond flours and stir with a fork until the flour is incorporated and large crumbs start to form.
- Spray a 9-inch tart pan (or a 9-inch cake pan) with baking spray. (if using a cake pan, line the bottom with parchment paper for easy removal.) Press approximately one-half of the dough evenly up the sides and covering the bottom of the pan. Place the bowl with the remaining dough into the refrigerator.
- Position a rack in the middle of the oven. Place a sheet pan on the rack and preheat the oven to 325 degrees.
- Bake the bottom crust on the sheet pan for 10-14 minutes, until just beginning to firm and turn pale golden brown at the edges.
- Remove the sheet pan from the oven and allow the tart to cool for 10 minutes, then spread the lemon curd evenly over the bottom of the crust.
- Remove the remaining dough from the refrigerator. Grab a handful of the crumb mixture and gently squeeze it in your hand, then sprinkle it over the lemon curd, breaking it up into large crumbs as you go. Repeat until all of the crumb mixture is used up.
- Return the tart (on the sheet pan) to the oven and continue baking until topping is firm, crisp and lightly golden in color, about 25-30 minutes. Transfer to a wire rack and let cool to room temperature. Remove the outer ring from the tart pan and serve. Dust with powdered sugar before serving, if desired.
Notes
- Ensure butter is very soft for easier creaming and smoother dough.
- Using almond flour in the crust adds a delicate nutty flavor and tender crumb texture.
- Press dough evenly to avoid uneven baking of the crust edges and base.
- For easy removal, consider lining the pan bottom with parchment paper if a cake pan is used instead of a tart pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 41mg | 14% |
| Sodium | 255mg | 11% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 472IU | 9% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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