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-CRUST-
1 c Unbleached all purpose
-flour
1/4 c Sliced almonds
1 tb Sugar
1/4 ts Salt
7 tb Chilled unsalted butter,
-cut into pieces
1 tb Cold water
1/2 ts Almond extract
FILLING
4 Large eggs
1 1/4 c Sugar
6 tb Fresh lemon juice
2 tb Grated lemon peel
2 tb (1/4 stick) unsalted butter
1/3 c Sliced almonds
Powdered sugar
FOR CRUST: Blend flour, almonds, sugar and salt in processor. Add butter
and cut in, using on/off turns, until mixture resembles coarse meal.
Combine water and extract in small bowl; pour over flour mixture and
process jsut until moist clumps form. Gather dough into ball; flatten into
disk. Press dough evenly over bottom and up sides of 9-inch-diameter tart
pan with removable bottom. Freeze crust until firm, about 30 minutes. (Can
be made 1 day ahead. Cover; keep frozen).
FOR FILLING: Combine eggs and 1 1/4 cups sugar in heavy medium saucepan;
whisk to blend. Mix in lemon juice and peel. Whisk over medium-high heat
until mixture is thick and almost boils, about 5 minutes. Remove from heat;
whisk in butter. Transfer filling to bowl. Chill until cold, stirring
occasionally, about 2 hours. (Can be made 1 day ahead. Press plastic
directly onto surface to keep skin from forming. Keep chilled.)
Preheat oven to 400F. Line crust with foil; fill with dried beans. Bake
until sides are set, about 15 minutes. Remove foil and beans. Bake crust
until golden, about 15 minutes. Cool completely. Reduce oven temperature to
350F.
Spread filling in crust. Sprinkle almonds over. Bake until filling puffs
slightly, begins to crack at edges and moves slightly in center when
shaken, about 37 minutes. Cool completely on rack. Remove pan sides from
tart. Sprinkle tart with powdered sugar and serve.
Yields
8 Servings
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