Almond Tart with Lemon Curd
almonds, finely chopped
butter, cut into 1/2 inch cubes
LEMON CURD INGREDIENTS
Mix almonds, flour, 1/2 cup sugar and salt in bowl.
Rub butter pieces, bit by bit, into flour.
Stir in egg and vanilla to form ball.
Roll out onto 12-inch tart pan with removable bottom.
Weight down with beans placed on waxed paper.
Bake at 350 until golden, about 20 minutes.
To make filling, mix egg yolks, 3/4 to 1 cup sugar and lemon juice in top of double boiler.
Cook, stirring constantly over simmering water, until mixture coats back of metal spoon.
Remove from heat and whisk in 1/2 cup butter, bit by bit, until melted and smooth.
Pour lemon curd into cooled tart shell.
Garnish with whipped cream and fruit.