Name: Craig’s Tarta de Sevilla (Lemon-Almond Pie)
Yield: Serves 8
Cuisine: Spain
Ingredients: 1½ cups (all-purpose) flour; 1 tablespoon amaretto liqueur; 2 teaspoons fresh lemon juice; 1 large egg yolk; 1 cup sugar; 1¾ cups fresh lemon juice (about 7 lemons); ½ teaspoon sugar; 9 large egg yolks; 6 large eggs; ¾ cup lightly salted butter, frozen and cut into small bits; ¼ cup milk; ½ teaspoon almond extract; 2 tablespoons ice water; 2 tablespoons solid vegetable shortening, frozen, and cut into small bits; 1 tablespoon heavy cream; ½ cup unsalted butter; 1 tablespoon sugar; 3 tablespoons cornstarch; ¼ cup grated lemon zest (about 6 lemons); 1 cup blanched whole almonds

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This recipe came about while we were looking for a perfect citrus dessert to complement a series of Spanish menus. Craig Sutter, our pastry chef at the time, took that old favorite lemon pie and added the almonds and the flaky crust to create one of our favorite desserts.

The crust is made with a combination of butter and shortening; shortening for flakiness and butter for good flavor and a golden brown color. Salted butter is used because it has a higher water content than unsalted