- 1 cup all-purpose flour
- 1/3 cup finely ground blanched almonds
- 2 tablespoons finely ground amaretti cookies (I bought mine at La Cucina in Penticton.) Look for them in an Italian store. (Place a handful of amaretti in between sheets of parchment and crush them with a rolling pin)
- 14 tablespoons unsalted butter, cut into 1-inch cubes, softened but still cold
- 1/3 cup plus 1 tablespoon confectioners’ sugar
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon Amaretto liqueur
In a small bowl, whisk together flour, almonds, and ground cookies; set aside.
Place butter in the bowl of an electric mixer. Sprinkle over confectioners’ sugar and toss, using your hands, until butter is fully coated. Attach bowl to mixer fitted with paddle attachment and beat on medium speed until butter and sugar are well combined.
Scrape down sides of bowl, add egg yolk, and continue beating until combined. Reduce speed to medium-low and slowly add the flour mixture; beat until well combined. Scrape down sides of bowl and add heavy cream and Amaretto; beat until well combined. Form dough into a large ball using your hands. Wrap with plastic wrap and refrigerate 3 hours or overnight if you make the day before.
Lightly flour a work surface. Turn dough out onto floured work surface and cut into 6 or 8 pieces, depending on the size of tart shell you select. Gently knead each piece of dough into a smooth disc, using a spatula to turn dough, as it will be sticky. Add more flour to work surface if necessary. Cover each piece with plastic wrap and refrigerate dough until chilled, about 10 minutes.
Using a rolling pin, roll each piece of dough into a 6-inch or 8-inch round, about 1/8-inch thick. Transfer each round to a 4-inch or 6-inch tart pan with a removable bottom and gently press into tart pan. Roll a rolling pin over each tart shell, pressing lightly to trim any excess dough; discard.
Place tart pans on a baking sheet and prick the bottom of each tart pan with a fork; transfer baking sheet to refrigerator and chill 30 minutes.
Meanwhile, preheat oven to 375 degrees. Transfer baking sheet to oven and bake tart shells until golden brown, about 15 minutes, rotating baking sheet halfway through baking. Remove from oven and let cool completely.
- 3/4 cup fresh lemon juice (from 3 to 6 lemons depending on their size)
- Grated zest of two of the lemons
- 2 large eggs
- 7 large egg yolks (reserve whites for meringue topping) ((Come on Maria…please lay one more egg as I only have 6…Yippeeee…good chicken)
- 3/4 cup sugar
- 4 tablespoons unsalted butter, softened
In a small bowl, combine the lemon juice and zest and let sit for 10 minutes.
In a medium nonreactive bowl, whisk the eggs, egg yolks and sugar until combined. Add the lemon juice/zest and whisk until combined.
Set the bowl over a pan of simmering water. Cook stirring constantly until the mixture has thickened…about 6 minutes.
Remove the bowl from the pan and whisk in the butter. Strain the mixture through a sieve into a bowl.
Press plastic wrap onto the surface of the lemon curd to stop a nasty skin from forming. Set aside at room temp. until you have made the meringue and are ready to assemble the tarts.
Amaretto meringue ingredients
- The 7 large egg whites you have reserved
- 1 3/4 cup of sugar
- 1/2 teaspoon cream of tartar
- 1 tablespoon plus 1 teaspoon of Amaretto liqueur
Whisk egg whites and sugar together in a nonreactive mixing bowl and set over a saucepan of simmering water. Cook, whisking constantly until the sugar is dissolved and mixture reaches 140 degrees…about 6 to 8 minutes.
Remove the bowl from the pan, with an electric mixer with the whisk attachment, beat the mixture on high until stiff peaks form adding the cream of tartar after about 3 minutes. Mix a further 3 minutes and then add the Amaretto and mix just to incorporate.
Some assembly required
Add the warm lemon curd to the pre-baked tart shells. Drop a dollop of meringue on top of the lemon curd and place under a preheated broiler until the meringue is lightly browned.
These tarts should be eaten within 24 hours (no problemo).
(You will have left over meringue…unavoidable to have enough yolks to make the curd…you can make meringue cookies with the leftovers. You may also have leftover lemon curd. Refrigerate and enjoy like pudding.)