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LOCATION: Recipes >> Pies >> Lemon Almond Tart 01

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Lemon Almond Tart-Tarte Au Citron Et Aux Aman
Yield: 8 servings

1 cup unbleached all purpose flour
1/4 cup sliced almonds
1 Tbsp sugar
1/4 tsp salt
7 Tbsp chilled unsalted butter, cut into pieces
1 Tbsp cold water
1/2 tsp almond extract

4 large eggs
1 1/4 cup sugar
6 Tbsp fresh lemon juice
2 Tbsp grated lemon peel
2 Tbsp (1/4 stick) unsalted butter
1/3 cup sliced almonds
1 powdered sugar

Blend flour, almonds, sugar and salt in processor. Add butter and
cut in, using on/off turns, until mixture resembles coarse meal.
Combine water and extract in small bowl; pour over flour mixture
and process just until moist clumps form. Gather dough into ball;
flatten into disk. Press dough evenly over bottom and up sides of
9-inch-diameter tart pan with removable bottom. Freeze crust until
firm, about 30 minutes.

Combine eggs and 1 1/4 cups sugar in heavy medium saucepan; whisk
to blend. Mix in lemon juice and peel. Whisk over medium-high heat
until mixture is thick and almost boils, about 5 minutes. Remove
from heat; whisk in butter. Transfer filling to bowl. Chill until
cold, stirring occasionally, about 2 hours.

Preheat oven to 400F. Line crust with foil; fill with dried beans.

Bake until sides are set, about 15 minutes. Remove foil and beans.
Bake crust until golden, about 15 minutes. Cool completely. Reduce
oven temperature to 350F. Spread filling in crust. Sprinkle almonds
over. Bake until filling

puffs slightly, begins to crack at edges and moves slightly in
center when shaken, about 37 minutes. Cool completely on rack.
Remove pan sides from tart. Sprinkle tart with powdered sugar and


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