Rustic Lemon Tart

Name: Rustic Lemon Tart
Ingredients: 1 cup sugar; 1 cup almond flour; 1 tablespoon almond flour; 1/3 cup corn flour, finely ground; 4 large eggs, yolks and eggs divided; 2 tablespoons grated lemon zest; 1/4 cup extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon fresh orange juice; 1/4 teaspoon salt; fresh berries, for garnish; powdered sugar, for dusting

12 ingredients

6 steps

Ingredients

1 cup sugar
1 cup almond flour
1 tablespoon almond flour
1/3 cup corn flour, finely ground
4 large eggs, yolks and eggs divided
2 tablespoons grated lemon zest
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/4 teaspoon salt
fresh berries, for garnish
powdered sugar, for dusting

Directions

1

Preheat oven to 350°F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
2

Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
3

Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients.
4

In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well.
5

Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool.
6

Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.