Ingredients:

  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (110 g) unsalted butter, cold and cubed
  • ¼ cup (50 g) powdered sugar
  • 1 large egg yolk
  • 2-3 tablespoons (30-45 ml) cold water
  • 1 cup (100 g) ground almonds (almond flour)
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tablespoons (30 ml) fresh lemon juice
  • ½ teaspoon almond extract
  • ¼ teaspoon salt

Instructions:

  1. In a mixing bowl, whisk together the flour and powdered sugar.
  2. Add the cold, cubed butter. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
  3. Stir in the egg yolk and gradually add cold water until the dough comes together.
  4. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
  5. In a bowl, combine ground almonds and sugar.
  6. Whisk in the eggs, lemon zest, lemon juice, almond extract, and salt.
  7. Mix until smooth and set aside.
  8. Preheat the oven to 350°F (175°C).
  9. Roll out the chilled pastry dough on a floured surface to about 1/8 inch thick.
  10. Cut out circles and press them into the muffin tin or tart tin.
  11. Fill each pastry shell with the almond filling, about 3/4 full.
  12. Bake in preheated oven for 20-25 minutes until golden and set.
  13. Remove from the oven and allow to cool slightly in the tin before transferring to a wire rack.