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Lemon-Almond Tarts

Photo: Jennifer Davick; Styling: Missie Neville Crawford
Hands-on time 30 mins
Total time 3 hrs
Yield Makes 6 servings


  • Vanilla Wafer Crusts
  • 75 vanilla wafers
  • 1/4 cup powdered sugar
  • 1/2 cup butter, melted
  • Lemon-Almond Filling
  • 1 (7-oz.) package almond paste
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 2 tablespoons melted butter
  • 2/3 cup lemon curd
  • 2 (6-oz.) packages fresh raspberries
  • Garnish: fresh mint sprigs

How to Make It

  1. Prepare Crusts: Preheat oven to 350°. Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms. Place on a baking sheet.

  2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).

  3. Meanwhile, prepare Filling: Reduce oven temperature to 325°. Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into crusts.

  4. Bake at 325° for 18 to 20 minutes or until set and just beginning to brown around edges. Let cool on a wire rack 30 minutes. Spread 1 1/2 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with raspberries just before serving. Garnish, if desired.


Cook's Notes

Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper (which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup. We tested with Odense Pure Almond Paste.