Lemon Almond Cakes

Lemon Almond Cakes

Sweet Pastry:

150 grams cold butter, cut in pieces

3/8 tsp. salt

30 grams finely ground blanched almonds

225 grams flour

120 grams powdered sugar

1 egg

Lemon Almond Filling:

1 1/2 lemons

50 grams granulated sugar

250 grams finely ground blanched almonds

250 grams powdered sugar

3 eggs

90 grams butter, melted

2 tablespoons apricot jam, for glaze

Lemon Curd:

1/2 cup fresh lemon juice

zest from 1 lemon

1 1/4 cups sugar

4 eggs

1 egg yolk

1/2 cup butter, cut into pieces

Sweet Pastry:

Place the butter,salt, ground almonds. 100 grams flour and 120 grams powdered sugar in a bowl of a food processor fitted with a metal blade. Process until crumbly. Blend in egg and remaining flour. Process until dough comes together. Form into a disk; wrap in plastic. Refrigerate for 1 hour.

Filling:

Working over the bowl of a food processor, cut lemon in half and remove all pulp and juice with a paring knife. Add granulated sugar and process until well combined. Pour into a separate bowl; set aside.

In the bowl of a food processor fitted with a metal blade , add the almonds and powdered sugar; process until powdery. Add the eggs and process until blended. Add the butter and lemon mixture and process until smooth.

Lemon Curd:

Place all the ingredients in a heat proof bowl and whisk together. Place over a pan of simmering water; continue whisking and cook until it coats the back of a spoon. Set aside to cool.

Preheat oven to 350 degrees. Butter well 3 inch muffin tins which are not dark metal or custard cups.

Roll out chilled dough on a floured surface to 1/8 on an inch thick. Line the prepared tins or custard cups with the dough.

Pour the filling into the lined tins until almost full. You may have extra dough depending on the pans used. Wrap, label and freeze extra dough for later use.

Place custard cups on baking sheet. Bake for about 25-35 minutes until filling is set and golden, depending on the depth of the pans used it may require a longer baking time. Remove from oven and allow to cool. Remove from pans. Heat and strain the apricot jam and brush on top of cakes. Place a dollop of lemon curd on top of each cake.