Frangipane Lemon Tart

Instructions

1. Preheat your oven to 350°F (175°C). Place the pre-made pie crust gently into a 9-inch tart pan. Press it into the bottom and sides, trimming any excess. Prick the bottom of the crust with a fork to prevent air bubbles. Bake the crust for 10-12 minutes until it is lightly golden. Remove from the oven and set aside.

2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the almond flour and all-purpose flour, mixing until well combined. Beat in the eggs, one at a time, until the mixture is smooth.

3. Spread the frangipane filling evenly over the pre-baked crust.

4. Bake the assembled tart in the preheated oven for 20-25 minutes or until the filling is set and golden brown. Remove the tart from the oven and let it cool to room temperature.

5. In a small bowl, combine the lemon zest and lemon juice. Mix well.

6. Once the tart has cooled, drizzle the lemon topping over the frangipane filling. Sprinkle the tart with powdered sugar for a touch of sweetness. Garnish with sliced almonds for added crunch and presentation. Slice the Frangipane Lemon Tart into wedges and serve.