Lemon Curd, Toasted Black Sesame Frangipane Almond Tart

Added zest from 2 lemons, lemon extract, lemon curd, and 2 Tbsp of ground, toasted black sesame seeds. I made my own recipe, but forgot to write it down, so quantities are approximate.

Bake at least a day in advance, and let flavors meld together in refrigerator.


Tart crust

- 1 1/3 cup AP flour
- 1 large egg, beaten
- 1 stick cold butter, diced
- 1/4 tsp salt
- 1 Tbsp sugar

Filling

- 1 cup almond flour
- 1/2 cup sugar
- 1 large yolk + 1 large egg
- 1 stick softened butter
- 2 Tbsp ground toasted black sesame seeds
- zest from 2 lemons
- juice from 1 lemon
- lemon extract
- previously made lemon curd
- blanched almond slices

1. Make tart dough.
2. Mold to pan, freeze dough for 60 minutes; dough will NOT shrink in oven this way. Trim edges as needed so that tart crust edge will be flush with tart filling (want about 1 cm higher than tart filling top surface).
   
3. Spread lemon curd on bottom of tart.
4. Mix filling together, by first creaming butter and sugar, then adding eggs one at a time, adding almond flour last.
5. Pour filling into tart shell with lemon curd on bottom. Cover fully with almond slices.
6. Bake at 375 degrees F for about 15 minutes, then turn to 350 degrees for about 30 minutes.
7. After warm from oven, cover with more blanched almond slices.
8. Brush with hot apricot preserves/water to get glossy look.
   
9. Top with raspberries and dusted sugar!

Oblique overhead view.

Here's the profile shot! I dare say it was quite tasty.

Filling

- (Version 2; basically used 1.5x quantities, made lemon curd more tart, added thicker base of lemon curd to tart before adding frangipane. Also, omitted lemon zest and extract from the frangipane and left as is to blend with the lemon curd).

- 1.5 cups almond flour
- 1/2 cup sugar
- 1 large yolk + 2 large eggs
- 1 stick softened butter
- 2 Tbsp ground toasted black sesame seeds
- previously made lemon curd
- blanched almond slices
- blanched almond slices (with skins on)

Add the blanched almond slices to the center only, and the blanched almond slices with skins on to the outer periphery of the tart; I liked the rustic look of the almond slices with skins on.