Always Always Always buy fresh produce in season… Unless of course you have a 4-year old who is screaming bloody murder for watermelon in the month of February. I love to eat seasonal, but when you’ve got kids, especially younger ones, you can throw that concept right out the window. However, when I made this Lemon Curd Recipe with Almond Crust and Winter Fruit, I made sure to use fruit that is in peak season during these winter months. Sure I would have loved to use fresh berries, but honestly fresh berries taste terrible right now. The long winter season up here in Chicago has made me appreciate those root vegetables and harder tree fruits and citruses. In fact, I often prefer winter fruit over summer fruits.
I remember thinking that citrus was in season over the summer months. I mean come on lemonade is a staple summer drink, and eating oranges outside on the deck, or putting a lime my frozen margarita. Truth be told I was wrong, and citrus is a winter fruit, so this lemon curd tart recipe is right on point and right in season this month. When making any tart, it all starts with the tart crust or shell. I used Bob’s Red Mill Superfine Almond Meal to make the crust. Not only does it make this lemon curd recipe Gluten Free, but almonds also go extremely well with lemon. That one was free ;-). Bob’s Red Mill Superfine Almond Meal is perfect for cakes and of course pie or cake crusts because it is so finely ground. It isn’t gritty one single bit, but instead turns this lemon curd tart into a nutty delicious dessert that is gluten free. Score!
Now because there isn’t really any gluten in almond flour you need something that is going to hold it together so using an egg can help immensely. To substitute you can also you a little coconut flour or arrow root. Honestly most folks have eggs lying around so make it easy on yourself and pop an egg into the food processor along with some butter, confectioners’ sugar and of course the Bob’s Red Mill Superfine Almond Meal. You want to pulse it on high until it reaches a mealy consistency. Check out the picture to see what I’m talking about.
Once you reach the point where your pie crust dough is good, you then want to form it to the inside of a tart pan. Press it in hard to try and keep it as flat and as smooth as possible. Not that there is a benefit, but it helps it to look nice. I honestly have yet to perfect this in any tart or pie crust that I make, just to be transparent and real with you all. After forming it, place it on a sheet tray and bake it in the oven for 15 minutes or so on 350° or until is turns lightly brown and is flaky. Bring it to room temperature and set it aside.
For the lemon curd portion of the recipe, it could honestly not get much easier. When you say lemon curd tart recipe, it can be intimidating but don’t let that stop you. All you need to do is whisk together the eggs, sugar, lemon juice and lemon zest over medium-low heat in a large sauté pan until it becomes thick. You do have to watch it because the eggs can scramble on you before you know it and then you have to start all over again. I’ve done it before and my arm was on fire after jacking it up two times, so in the end keep an eye. If you want to just be safe and ensure you did not scramble anything, simply run it through a fine mesh strainer. Once it’s done you whisk in some butter and pour it back into the cooked tart shell crust, and then back to the oven for just a bit to let it set. Once that’s all said and done you chill it until cool, which takes about 2 hours in the refrigerator. While it was chilling I clearly took the liberty to gather and slice up as much winter fruit options as possible. If you take the time at the grocery store to find all of these different breeds, you would be amazed at just how many there are. Grapefruits, tangelo’s, oranges, blood oranges, tangerines, bosc pears, d’anjou pears, honestly there are tons!! Slice all of these delicious fruits up and put them on top. I know, I made it look crazy with some of my fruit slices but I promise you can do it too. Happy Baking!!
- For the Shell:
- 4 cups of Bob’s Red Mill Superfine Almond Meal
- 3 tablespoons of unsalted butter
- 1 egg
- ¼ cup of confectioners’ sugar
- For the Curd:
- 7 eggs
- 1 ½ cups of sugar
- ¾ cup of fresh lemon juice
- zest of 3 lemons
- 2 sticks of cold unsalted butter
- Assorted fruit for the toppings
- Preheat the oven to 350°.
- In a food processor process together the almond meal, butter, egg and confectioners’ sugar until it becomes mealy and the butter is the size of rice.
- Form the dough to the inside of a 10” tart pan and transfer it onto a cookie sheet tray. Bake in the oven for 15 to 20 minutes or until lightly browned and flaky. Set aside.
- Place the 7 eggs, sugar, lemon juice and lemon zest in a large sauté pan and whisk over medium-low heat until it becomes very thick. Take care not to scramble the eggs.
- Strain the curd mixture through a fine mesh strainer into a large bowl and whisk in the butter 2 to 3 small pads at a time until it is mixed.
- Pour the lemon curd into the cooked tart shell and return it to the oven and cook for 10 minutes at 350°.
- Remove from the oven and chill completely in the refrigerator until cool.
- Garnish the tart with desired sliced winter fruits.