Ingredients
- 1/4 cup blanched slivered almonds
- 1 1/4 cup all-purpose flour, plus more for dusting
- 1/2 cup confectioners
- 1/4 teaspoon kosher salt
- 10 tablespoon unsalted butter, chilled and sliced
- 1 tablespoon large egg, lightly beaten
- 1/4 cup blanched slivered almonds
- 1 1/4 cup all-purpose flour, plus more for dusting
- 1/2 cup confectioners
- 1/4 teaspoon kosher salt
- 10 tablespoon unsalted butter, chilled and sliced
- 1 tablespoon large egg, lightly beaten
- 1 1/4 cup granulated sugar
- 3/4 cup freshly squeezed lemon juice (from 4 to
- 5 cup lemons)
- 1/4 teaspoon kosher salt
- 4 teaspoon large eggs plus 1 large yolk
- 6 tablespoon unsalted butter, chilled and sliced
Preparation
Baking Directions:
To make the crust, toast the almonds in a small dry skillet over medium heat, stirring, until just slightly blond, about 3 minutes.
Transfer to a plate to cool completely.
Add the flour, confectioners' sugar, and salt to a food processor and pulse a few times to mix and break up any lumps in the sugar.
Add the cooled almonds and pulse again for 30 seconds, until they are broken up.
Add the butter and pulse until the dough forms small clumps.
Add the beaten egg and pulse in long increments until the dough comes together, bunched up into a few balls.
Lightly dust your work surface with flour.
Use nonstick baking spray to prepare a 9-inch tart pan with a removable bottom.
Transfer the dough to the work surface.
Lightly knead it a few times to incorporate all the dry ingredients, and then form it into a flat disk.
Press the dough into the bottom of the prepared tart pan and up the sides.
Chill for 30 minutes in the freezer.
Preheat the oven to 350 degrees.
Once chilled, remove the tart from the freezer and place it on a baking sheet.
With a fork, prick the bottom of the tart all over to prevent the dough from puffing while it bakes.
Line the tart with parchment paper and place pie weights on top (dried beans will work in a pinch).
Bake the crust for 25 minutes.
Remove the tart from the oven, remove the parchment and pie weights, and bake the crust for 2 more minutes until lightly golden.
(If the crust has puffed during baking, press it back down with the back of a spoon.)
Meanwhile, make the lemon curd: In a heavy-bottomed medium saucepan, whisk together the granulated sugar, lemon juice, salt and eggs.
Turn the heat to medium and cook, while stirring, until the curd is thick, about 8 minutes.
(If you're worried about how to tell whether the curd is fully cooked, it's done when it reaches 170 degrees.)
Whisk in the butter, piece by piece; the curd will loosen up slightly.
Pour the mixture into a large measuring cup.
Carefully pour the lemon curd into the crust.
(Do not overfill.)
Bake the tart until the custard is set, about 10 minutes.
Remove the tart from the oven and let it cool completely in the pan.
Remove the sides from the tart pan and slice the tart.
Sprinkle with confectioners' sugar to serve.
