Lemon Tart with Walnut Crust

Lemon Tart with Walnut Crust
Photo by Ben Fink


  • 2 oz. (½ cup) chopped walnuts, toasted
  • ½ cup heavy cream
  • ½ cup plus 2 Tbs. fresh lemon juice (from 2 or 3 lemons)
  • 7-¾ oz. (1-¾ cups) flour
  • 6 oz. (12 Tbs.) butter, slightly softened
  • 1 large egg
  • 2 oz. (½ cup) confectioners’ sugar
  • + 2 more ingredients
    • 4 large eggs
    • 1 cup sugar

—In a food processor, grind the walnuts to a fine grind. You should have about 1/2 cup. Using an electric mixer with the paddle attachment, beat the butter and confectioners’ sugar at high speed until light and fluffy. Add the egg; mix to combine. Lower the speed to slow and add the flour, mixing...

View full recipe at Fine Cooking


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