Lemon Tart Part 1 (The Crust)

Well. It’s that time of year again. You guessed it.

Flag Day.

A super important national holiday that we should all stand up and salute.

But it is an even more important day for my family. Today is Pop’s birthday. And I salute you. The man who supplied the chromosome that made me an Angela instead of an Albert. The man who gave me half of my distinguishing physical and personality characteristics.

This man is tough people. Tough as nails. So, in honor of his birthday, I decided to do something tough.

Now don’t get it twisted, there is nothing physically difficult about this crust. It’s the fillings you put in it that are challenging.

But we will get there when we get there.

You will need…

1 3/4 cup all-purpose flour
1/2 cup ground toasted almonds
1/2 cup sugar
4 ounces (1 stick) unsalted butter
1 egg, plus 4 eggs, separated
Pinch salt

Grease the bottom and sides of a 9-inch tart pan with butter and set aside.
Toss together the flour, almonds, and sugar.

Cut the butter into the dry mixture until it is the consistency of fine bread crumbs.

Add 1 egg and salt and mix well.

Then kneading slightly.

Form the pastry into a ball, wrap in plastic wrap, and refrigerate while you make the filling.

Preheat the oven to 450 degrees F.

Roll the dough between 2 sheets of waxed paper.

Place in a pan and prick the dough with a fork all over the bottom.

Line with waxed paper, and fill with dried beans or rice to keep the bottom from puffing.

Place in the oven and bake 10 minutes, then remove the paper and beans/rice.

Bake an additional 5 minutes.

To be continue…

Love and Beer Floats