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Lemon Almond Tart

List of Ingredients




For the Almond Crust:

6 tablespoons unsalted butter
1/3 cup granulated sugar
1 cup all-purpose flour
2/3 cup sliced almonds, finely ground
Pinch of salt
1 large egg
1 tablespoon dark rum or bourbon

Lemon Curd:
3/4 cup fresh lemon juice (4 to 5 lemons)
3/4 cup granulated sugar
2 large eggs plus 3 egg yolks
6 tablespoons unsalted butter, diced

For the Garnish:
1/2 cup chilled heavy cream
2 to 3 tablespoons confectioners' sugar
2 teaspoons rum (optional)

Recipe



TO MAKE THE CRUST: In a food processor, cream the butter and sugar together. Scrape down the sides of the bowl and add the flour, almonds, and salt. Run the machine for 30 seconds until the flour is evenly mixed with the butter. With the motor running, add the egg and rum or bourbon. Keep the machine running until the ingredients form a cookie-like dough. Turn the dough out of the machine and with lightly floured hands, press it into a 10-inch tart pan with a removable bottom. Make sure the dough is evenly distributed over the bottom and sides of the pan. Refrigerate the crust for at least 1 hour before baking.

TO MAKE THE LEMON CURD: Combine the lemon juice, sugar, eggs, yolks, and diced butter in a medium saucepan. Place the pan over medium heat and whisk constantly for about 5 minutes, or until the curd thickens. (The mixture should reach a temperature of 160°.) Be careful not to boil the lemon mixture or the eggs will curdle. Transfer the lemon curd to a small bowl, press a piece of plastic wrap onto the surface, and poke a couple of holes in the surface of the plastic. Set aside to cool. Refrigerate the lemon curd when it is cool. The refrigerated curd will keep for 1 week.

Preheat the oven to 400 degrees F. Pierce the crust 4 to 5 times with the tines of a fork to prevent the dough from rising unevenly during baking. Line the tart shell with foil or parchment paper, and weigh it down with pastry weights or dried beans. Bake the tart for 12 to 15 minutes, until the shell is set and firm. Lift the foil and beans from the tart, and bake for 15 minutes more, or until the crust is golden brown. Set the crust on a rack to cool.

FOR THE GARNISH: When the crust is cool, spread the cooled lemon curd into the shell. Place the tart in the refrigerator until ready to serve. Whip the cream in a chilled bowl to soft peaks, sift in the confectioners' sugar, and stir in the rum. Pipe or spoon small dollops of the cream around the edge of the crust. Slice and serve.