Almond and lemon tart recipe

Prepare the dough. In a bowl, mix the softened butter with the sugar using a spoon. Add the egg and mix again to incorporate it. Add the almond flour and the flour, and work the dough by hand until you obtain a smooth, non-sticky ball of dough. Do not knead it for too long. Wrap the dough in plastic wrap and store it in the refrigerator for 1 hour.

Meanwhile, prepare the filling. In a large bowl, mix the almond flour and sugar with a spoon or spatula. Add the egg whites and mix again to incorporate. Finally, add the cold lemon curd and mix to achieve a smooth texture.

Preheat the oven to 180°C, static heat.

Roll out the dough on a floured work surface and line a 30 cm diameter tart pan, preferably with a removable bottom.

Trim the excess dough. Prick the bottom with a fork.

Pour the filling in. Spread and smooth the surface.

Bake for 30 minutes or until the crust and the top of the pie are golden.

Let it cool completely, then unmold onto the serving dish.

To finish, dust with powdered sugar before serving.