Michael Booth and Kristen Browning- Blas revisit “Mostly Martha,” a 2002 German film about a perfectionist chef whose heart softens when she must care for her orphaned niece and work with an Italian chef. Watch for the remake this summer: “No Reservations,” with Catherine Zeta-Jones.
More online: Discuss the movie. Juice a lemon. Make a tart.
Almond-Lemon Tart
In “Mostly Martha,” perfectionist chef Martha tastes the lemon tart her therapist makes for her and tells him he should have used the Belgian sugar she specified in her recipe. Inspired by the film, this recipe is an adaptation of a similar tart from “Caprial’s Cafe Favorites.”
Ingredients
Crust:
- 2 cups flour
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 cup unsalted butter
Filling:
- 1 cup almonds or hazelnuts
- 1/2 cup almond paste
- 1/2 cup sugar
- Zest and juice of 1 lemon
- 3 eggs
- 1/2 cup cream
- 1 teaspoon almond extract
Directions
Place flour, powdered sugar, extract and salt in a food processor. With the motor running slowly drop in the butter about 1 tablespoon at a time. Process until a ball of dough forms on top of the blade. Remove from the processor and press into a greased 12-inch removable bottom flan pan.
Bake in a 350-degree oven just until the crust sets, about 10 minutes. Set aside to cool.
Place almonds, almond paste and sugar in a food processor and process to grind the nuts. Stop the machine and add juice, zest, eggs, cream and extract. Process to blend well. Pour in the cooled crust and place in a 350-degree oven.
Bake 20-25 minutes. Test for doneness by inserting and removing a knife – if it comes out clean, the filling is done. Serve warm or cold with whipped cream.
