Almond Lemon Tart
Crust:
2 cups flour
1/2 cup powdered sugar
1/2 tsp. salt
1 tsp. almond extract
1 cup butter
Filling:
1 cup sliced almonds
1/2 cup almond paste
1/2 cup sugar
zest from 1 lemon
juice of 1 lemon
3 eggs
1/2 cup heavy cream
1 tsp. almond extract
Preheat oven to 350 degrees.
In a bowl of a food processor fitted with a metal blade, add the flour, sugar. salt and almond extract and process until a ball of dough forms. Press evenly into a 12 inch removable bottom tart pan. Bake for 10 minutes , just to set. Remove from oven and allow to cool.
Meanwhile make the filling. To a food processor bowl fitted with a metal blade, place the almonds, almond paste and sugar and process until the nuts are ground. Add the remaining filling ingredients and process until well combined. Pour into the cooled crust. Bake the filled crust for about 20-25 minutes or until a knife when inserted in the center comes out clean. Remove from oven and allow to cool.
Serve garnished with whipped cream, dollop of lemon curd and sliced berries.
