Lemon tart a la Maja

Ingredients for 4 servings:

• 125 g wheat flour
• 1 egg yolk
• 2 ½ tbsp sugar
• 1 pinch of salt
• ½ tsp lemon zest, grated
• 1 pack of vanilla sugar, bourbon
• 75 g butter
• 2 eggs
• 75 g butter
• 1 lemon(s)
• 50 g almond(s), ground
• 1 tbsp powdered sugar
• 12 leaves of lemon balm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

To make the dough, first add the egg yolk to the flour. Then add 2.5 tbsp sugar, a pinch of salt, lemon zest, vanilla sugar, and the first 75g of butter. It’s best to warm the butter briefly, as this makes the dough quicker to prepare. Knead it thoroughly with a mixer and then refrigerate for 30 minutes. Prepare the lemon glaze as follows: Heat the second 75g of butter and add the remaining ingredients, i.e. 2 eggs, 2 tbsp sugar, the juice of one lemon, and 50g finely ground almonds. The easiest way to make these tarts is in a muffin tin—unfortunately I don’t have one, so it will work in any other tin. To do this, first roll out the dough thinly on a lightly floured surface and cut out circles to fit the tins, forming a small hollow. Then prick these several times with a fork. Place 1.5–2 tbsp of almond-lemon filling into each of these hollows. Then place in the oven preheated to 200 degrees Celsius for about 30 minutes. Garnish with a little powdered sugar and a lemon balm leaf.