Recipe - Lemon And Almond Tart

1 cup Allpurpose flour
One half teaspoon Salt
2 tablespoon Sugar
2 ounce Almond paste (One fourth cup)
6 teaspoon Chilled butter
1 Egg yolk
LEMON FILLING:
2 md Lemons
4 tablespoon Butter
2 Eggs
One fourth cup Sour cream
Three fourths cup Sugar
2 tablespoon Confectioners' sugar

ALMOND PASTRY:

PREPARATION AND COOKING: For The Pastry, adjust the oven rack to low
position and heat the oven to 350F. 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. Pulse the mixture, or work it with your fingertips,
until it resembles coarse meal. Cut the butter into 1inch pieces. Pulse,
or work, until the mixture again resembles coarse meal. Add the egg yolk
and pulse, or toss with a fork, until dough holds together when pinched.

Press the dough evenly over the bottom and up the side of a 9inch 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.

For The Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup of
lemon juice into a medium bowl. Melt the butter and whisk it into the bowl
along with the eggs, sour cream and sugar. Pour the filling into the
prebaked crust and return the pan to the oven, baking until set, 12 to 15
minutes. Transfer the tart, in the pan, to a wire rack and cool to room
temperature. (Can cover and refrigerate overnight.)

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

Makes 8 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini