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1 c All-purpose flour
1/2 ts Salt
2 tb Sugar
2 oz Almond paste (1/4 cup)
6 ts Chilled butter
1 Egg yolk
LEMON FILLING:
2 md Lemons
4 tb Butter
2 Eggs
1/4 c Sour cream
3/4 c Sugar
2 tb Confectioners’ sugar
ALMOND PASTRY:
PREPARATION AND COOKING: For The Pastry, adjust the oven rack to low
position and heat the oven to 350F. Put the flour, salt, sugar and almond
paste in the workbowl of a food processor fitted with a metal blade, or
into a medium bowl. Pulse the mixture, or work it with your fingertips,
until it resembles coarse meal. Cut the butter into 1-inch pieces. Pulse,
or work, until the mixture again resembles coarse meal. Add the egg yolk
and pulse, or toss with a fork, until dough holds together when pinched.
Press the dough evenly over the bottom and up the side of a 9-inch tart pan
with a removable bottom. (Can wrap the crust in the pan and freeze for up
to 2 days; defrost before baking.) Transfer the tart pan to a baking sheet
and bake until the crust is golden brown, about 20 minutes.
For The Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup of
lemon juice into a medium bowl. Melt the butter and whisk it into the bowl
along with the eggs, sour cream and sugar. Pour the filling into the
pre-baked crust and return the pan to the oven, baking until set, 12 to 15
minutes. Transfer the tart, in the pan, to a wire rack and cool to room
temperature. (Can cover and refrigerate overnight.)
SERVING: Dust lightly with confectioners’ sugar and serve at room
temperature.
Makes 8 servings.
[COOKS; Jan/Feb 1989]
Yields
8 Servings
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