Golden Tart With Almond Crust Recipe

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Pies, Tarts, Tartlet, Flan Pans

Golden Tart with Almond Crust
This tart uses golden syrup, a cane syrup (treacle), that is sold in the baking sections of many supermarkets. Lyle’s is a popular brand.

Almond Crust

1/3 c whole almonds, toasted lightly	1 t lemon zest
1 1/4 c flour	7 T unsalted butter
1/3 c sugar	1 egg, beaten
1/4 t salt

Filling:

1 3/4 c fresh French bread crumbs	3 T fresh lemon juice
1 c golden syrup	1 T lemon zest

For crust: In processor, finely chop the almonds and mix in the flour, sugar, salt and zest. Using pulse motion, cut in butter until coarse crumbs are formed. Blend in egg to form dough. Gently gather into a ball, wrap and chill for 1/2 hour.

Preheat oven 375°F. Roll out dough with as little flour as possible, and transfer to a 9" diameter tart mold with a removable bottom. Fold overhang of tart crust to form double thickness for sides. Chill for 15 minutes. Weight tart shell and bake for 15 minutes. Remove weight and bake additional 10 minutes. Cool.

For filling: Mix all ingredients and pour into cooled crust. Bake in 375°F oven until filling is set.

Recipe from a collection of old newspaper and magazine clippings. No date noted.