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Lemon Tart with Almond Crust

Source of Recipe


Taste of Home (February / March 2008)



List of Ingredients



• 1 cup all-purpose flour
  
• ½ cup sliced almonds, toasted
  
• ¼ cup sugar
  
• 6 Tbsp cold butter
  
• ½ tsp almond extract
  
• ¼ tsp salt
  
• 2 to 3 Tbsp cold water
  
• .
  
• -- Filling --
  
• 1 cup sugar
  
• ¾ cup lemon juice
  
• 3 eggs
  
• 3 egg yolks
  
• 2 Tbsp grated lemon peel
  
• Dash salt
  
• 6 Tbsp butter, cubed
  






Instructions



1. Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.
   
   
2. Press onto the bottom and up the sides of a greased 9-inch fluted tart pan with a removable bottom. Bake at 400° for 15 to 20 minutes, or until golden brown. Cool on a wire rack.
   
   
3. In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7 to 8 minutes or until thickened. Strain; pour into crust. Bake at 325° for 8 to 10 minutes, or until set. Cool on a wire rack. Refrigerate leftovers.
   
   Makes 6 to 8 servings.