So with another week of flying by the seat of my pants and juggling what feels like 100 things at once a few things are bound to fall by the way side, this post being one of them. But last Sunday we celebrated not only Father’s Day but the baptism of my newest (and quite possibly my new favorite) cousin, Piper Bernadette. As if that weren’t exciting enough, her parents asked Aaron and I to be her Godparents! We were honored 🙂
The baptism took place in a wonderful little old church in the countryside and afterwards Janna and Colin (the new parents) had everyone to their home for a lovely brunch with friends and family. So along with a few gifts for Piper in one hand and a lemon shortbread tart in the other we celebrated the only way we know how; eating! The tart didn’t last long on the buffet table and I even heard from a few people afterwards that they snuck a second piece; always a good sign!
Sometimes when I bake or cook something that turns out really well my first thought is, “oh my God everyone I know needs to taste this!” Today’s dessert is one of those dishes. I first made this for my Mom for her birthday last month. I was a bit caked-out with her birthday falling so close to Mairead’s the week before so I thought I’d change it up. This tart was a hit! So naturally it was my first choice for the brunch being held after Piper’s baptism. Silly me though, in my rush to bake the tart as well as a few other goodies for Aaron for Father’s Day I forgot to take photos of it before bringing it to the brunch! So tonight I had no choice but to make another so I could share the recipe with you. You might even say I subconsciously forgot just so that I would have to bake another tart. I almost didn’t get photos this time either we were all so eager to dig into this haha. Enjoy!
Lemon Shortbread Tart
1 cup flour
1/2 cup almond flour
1/3 cup powdered sugar
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
1/2 cup butter, cubed
In a medium sized mixing bowl combine flours, powdered sugar, lemon and orange zests and mix well.
Add cubed butter and mix until mixture becomes crumbly. (You may want to get your hands in there for this).
Pour into a tart pan and press firmly to evenly distribute around the pan.
1 cup sugar
1/4 cup lemon juice
1 tbsp finely grated orange zest
1/4 cup butter, melted
powdered sugar for dusting
fresh berries (optional)
Preheat oven to 350°
Using a blender, blend eggs, sugar, lemon juice, and orange zest on high speed until well blended. Add melted butter and continue to blend just until mixed.
Pour mixture into the prepared crust.
Bake for 20-25 minutes or until set. Cool before serving.
Garnish with icing sugar and fruit (optional). Enjoy!
Made by Three Happy Folk
Adapted from Taste of Home