Lemon Tart with Almond Crust

PREP: 40 min.
BAKE: 10 min. + cooling

Ingredients :

1 cup all-purpose flour
1/2 cup sliced almonds, toasted
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 to 3 tablespoons cold water
FILLING:
1 cup sugar
3/4 cup lemon juice
3 eggs
3 egg yolks
2 tablespoons grated lemon peel
Dash salt
6 tablespoons butter, cubed

METHOD:

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.

Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack.

In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

source:
www.www.tasteofhome.com