This puff pastry lemon and almond tart is the perfect twist on the traditional ‘tarte au citron’ which uses puff pastry rather than the classic crumbly shortcrust pastry.
Using the puff pastry for this lemon tart recipe makes it much lighter and impressive at a dinner party, whilst knowing everyone is still going to enjoy eating it!
So if you’ve got a jar of lemon curd lying around in the cupboard then we recommend trying this new take on the lemon tart.
- 375g pack ready-rolled puff pastry
- 175g (6oz) good-quality lemon curd
- 90g (3oz) butter, softened
- 90g (3oz) caster sugar
- 1 medium egg
- 30g (1oz) ground almonds
- 125g (4oz) self-raising flour
- Zested rind 1 lemon and 4 tbsp juice
- 30g (1oz) flaked almonds
- 28 x 18cm (11 x 7in) tray-bake tin
- If you fancy making a classic recipe instead try our traditional lemon tart
Set the oven to 200°C (400°F, gas mark 6). Unroll the pastry and use it to line the tin, cutting slits into the corners to make it fit. Use scissors to trim the two short sides down to the same height as the long sides.
Spread a layer of lemon curd on the base. Cream the butter and sugar until light and fluffy, then beat in the egg. Fold in the ground almonds, flour, lemon zest and juice. Spoon the mixture over the lemon curd then spread it evenly. Strew with almonds.
Bake for 35 minutes, near the bottom of the oven, until golden. Cool for 5 minutes in the tin then turn out to serve warm or cool.
Decorate the tart with icing sugar instead of almonds if preferred.