Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) powdered sugar
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons ice water (as needed)
  • 1 cup (100g) almond flour
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • Zest of 1 orange
  • ½ cup (120ml) fresh lemon juice
  • ½ cup (120ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted

Instructions:

  1. In a mixing bowl, combine flour, powdered sugar, and salt.
  2. Add cold, cubed butter and mix until crumbly.
  3. Incorporate egg yolk and mix. Gradually add ice water until dough forms.
  4. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. On a floured surface, roll out the chilled dough to fit the tart pan.
  7. Transfer dough to the pan and trim excess. Prick the base with a fork.
  8. Line with parchment and fill with baking weights.
  9. Bake for 15 minutes, remove weights, and bake for an additional 10 minutes until golden.
  10. In a mixing bowl, whisk together almond flour and sugar.
  11. Add eggs, lemon zest, orange zest, citrus juices, vanilla, and melted butter.
  12. Mix until smooth and well combined.
  13. Pour the filling into the baked tart shell.
  14. Bake for 30-35 minutes until the filling is set and slightly golden.
  15. Allow to cool before slicing. Serve chilled or at room temperature.