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Lemon Almond Tart 02

A home-style Lemon Almond Tart 02 made with All Purpose Flour, Salt, Sugar, Chilled Butter, and Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1/2 tsp
• 2 tbsp
• 6 tsp
• 4 tbsp
• 1/4 cup
• 3/4 cup
• 2 tbsp

Method (preview)

1. 1

   Adjust the oven rack to low position and heat the oven to 350F.

2. 2

   Put the flour, salt, sugar and almond paste in the workbowl of a food processor fitted with a metal blade, or into a medium bowl.

3. 3

   Pulse the mixture, or work it with your fingertips, until it resembles coarse meal.

4. 4

   Cut the butter into 1-inch pieces.

5. 5

   Pulse, or work, until the mixture again resembles coarse meal.

6. 6

   Add the egg yolk and pulse, or toss with a fork, until dough holds together when pinched.

7. 7

   Press the dough evenly over the bottom and up the side of a 9-inch tart pan with a removable bottom. (Can wrap the crust in the pan and freeze for up to 2 days; defrost before baking.) Transfer the tart pan to a baking sheet and bake until the crust is golden brown, about 20 minutes.

8. 8

   Grate 2 teaspoons of lemon zest and squeeze 1/3 cup of lemon juice into a medium bowl.

9. 9

   Melt the butter and whisk it into the bowl along with the eggs, sour cream and sugar.

10. 10

    Pour the filling into the pre-baked crust and return the pan to the oven, baking until set, 12 to 15 minutes.

11. 11

    Transfer the tart, in the pan, to a wire rack and cool to room temperature. (Can cover and refrigerate overnight.)

12. 12

    Dust lightly with confectioners' sugar and serve at room temperature.