Last week I shared our fourth of July tablescape –
I included some delicious looking almond tarts with homemade lemon curd and fruit. Not only do they look beautiful on our summer table but they’re one of my favorite desserts by far! Today I’m going to share the recipe with you all.
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Homemade Lemon Curd
(You can use store bought lemon curd but I just think it compares to homemade! This recipe makes 2 1/2 cups. I store and use the leftover lemon curd for other recipes throughout the later weeks. This recipe is from The Beekman 1802 Heirloom Dessert Cookbook.)
- 3 Large eggs
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 8 Tbsp. (1 stick) unsalted butter, cut into small bits
- Set a fine-mesh sieve over a bowl and keep handy for straining the lemon curd.
- In a double broiler or a large bowl set over, not in, a pan of simmering water, whisk together the whole eggs, egg yolks, lemon juice, sugar and butter.
- Cook over low heat, whisking constantly, for 5 minutes or until the mixer has the consistency of honey.
- Strain into the bowl. Place a sheet of plastic wrap directly on the curd and let cool to room temperature. (Store in the fridge in a jar or covered bowl up to 3 weeks.)
Almond Tart Crust
(You could certainly use a basic wafer cookie crust here if you’re short on time.)
- 1/2 cup sugar
- 1/2 cup (8 tablespoons) soft butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 All-Purpose Flour ( I personally use freshly milled Soft White Wheat Flour)
- 3/4 cup almond flour or finely ground sliced or slivered almonds
- Preheat the oven to 350°F. Beat together the sugar, butter, salt, and extracts.
- Add the flours, stirring to make crumbs that cling together when squeezed.
- Press the crumbs into the bottom and up the sides of six 4 1/2″ mini (greased with butter) tart pans ; prick them all over with a fork.
- Freeze the crusts for 15 minutes, then bake them until they’re just beginning to brown on the edges, 10 to 12 minutes. Remove from the oven and cool while you make the filling.
- 1 (7oz.) package almond paste
- 2 large eggs
- 1/4 cup granulated sugar
- 2 Tbsp. melted butter
- 2/3 cups lemon curd
- fresh raspberries and kiwi (or desired fruit)
- Reduce the oven temperature to 325 degrees. Beat the almond paste and the next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into tart crusts.
- Bake at for 18 to 20 minutes or until set and just beginning to brown around the edges. Let cool on a wire rack for 30 minutes.
- Spread 1 2/3 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours.
- Remove the tarts from the pans and top with fresh fruit.
These didn’t sit around but for a couple days at our house. They take a little time to make but I promise you they’re completely worth it! I know your family and friends will love them as much as ours. If kiwi’s are not in season in your area, use whatever is. There are so many great fruit combinations that can be used here. Just have fun with them.
I hope you all have a lovely 4th of July friends!
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