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Lemon almond bars inspired from Galicia, Spain (gluten-free)

Lemon almond bars are a go-to comfort food in winter or summer, or whenever you are craving that mix of tart and sweet. 

Here is a recipe that originates from Galicia, Spain, a lovely balance of lemon tanginess and chewy almond texture, the tarta de Santiago.  Sometimes you find this type of torte as you hike the Saint James of Compostela relic route, flavored sometimes with orange or cinnamon, powdered sugar on top with the imprint of a cross or seashell, or simply with lemon rind or slivers of almonds. I've stuck to lemon and almond, a truly delicious combination.

This little wonder is dense, moist yet light, sweet yet tangy.  And gluten-free for those who would prefer. Everything to tempt every family member around here...  Also, they travel well, I packed some on my first trip abroad in over year to... incidentally, Spain.  They were delicious and surreal while flying in a plane to where they originated !

Crust
120 g of flour (or gluten-free blend with xantham gum that keeps the crust moist and together) 
30 g of almond flour
70 g of butter, softened
30 g of sugar
2 tablespoons of sour cream 
1-2 tablespoons of milk
Pinch of salt 

Filling 
100 g almond flour 
140 g sugar 
50 g butter, softened 
Rind from 1/2 lemon 
Juice from 2-3 lemons  
4 eggs 

Confectioners sugar for icing (100 g or 1/2 cup)

For the crust, mix all ingredients and knead together.  Add more flour or milk to get a soft, non-sticky texture.  Refrigerate for 2 hours or overnight.  Roll out and flatten with a rolling pin to an 1/8" inch thickness.  Preheat oven to 175° C (350° F). Transfer to a square or rectangular pan that is lined with  parchment paper.  Pierce dough with a fork so it doesn't puff up. Prebake for 20 minutes or until slightly golden.
For the filling, mix sugar, almond flour, butter and lemon rind, then add eggs and lemon juice (optional I added a splash of limoncello, or you can add vanilla).  Pour into the prebaked crust, and bake for 20-25 minutes or until the middle is firm and doesn't jiggle.  Allow to cool on a cooling rack.  Once ready, powder generously with confectioners sugar.
Enjoy, everyone !

Et maintenant pour les amis francophones : 

Pate 

120 g de farine 

30 g de poudre d'amandes

70 g de beurre ramolli

30 g de sucre

2 cuillères à soupe de crème fraîche

1 à 2 cuillères à soupe de lait

Une pincée de sel


Garniture

100 g de farine d'amandes

140 g de sucre

50 g de beurre ramolli

Zeste d'un demi-citron

Jus de 2 à 3 citrons

4 œufs


Sucre glace pour le glaçage (100 g)


Pour la pâte, mettez tous les ingrédients dans un bol et pétrir. Si besoin, ajouter une cuillère de farine ou du lait pour obtenir une texture souple et non collante. Réfrigérer 2 heures ou toute la nuit. Étalez et aplatissez au rouleau à pâtisserie sur une épaisseur de 3 mm. Préchauffez le four à 175 °C (350 °F). Mettez la pâte  dans un moule carré ou rectangulaire recouvert de papier sulfurisé. Piquez la pâte à la fourchette pour éviter qu'elle ne gonfle. Précuisez 20 minutes ou jusqu'à ce qu'elle soit légèrement dorée.

Pour la garniture, mélangez le sucre, la poudre d'amande, le beurre et le jus de citron, puis ajoutez les œufs et le jus de citron (facultatif : j'ai ajouté un peu de limoncello, ou vous pouvez ajouter de la vanille). Versez dans la pâte précuite et enfournez 20 à 25 minutes ou jusqu'à ce que le centre soit ferme. Laissez refroidir. Une fois prête, saupoudrez généreusement de sucre glace.

Bon appétit !

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