Almond Fruit Tart With Lemon Cream

Directions

1. Heat oven to 350 degrees. To make crust, place almonds in bowl of food processor fitted with steel blade. Process till finely minced. Add in flour and sugar; pulse to blend. Add in butter and extract. Process till thoroughly blended. Gradually add in up to 2 Tbsp. ice water through feed tube, just till mix comes together. Gather dough into a ball and press proportionately onto bottom and sides of 9- or possibly 9 1/2-inch tart pan with removable bottom. Bake in center of oven about 25 min till set and lightly browned. Cold on rack. Meanwhile, in bowl whip cream to create hard peaks.
2. Measure lemon curd into small bowl; whisk in about 1/2 c. of the cream to blend, then gently stir lemon curd mix into remaining cream just to blend thoroughly. Remove side of tart pan. Spread lemon cream in tart shell. Decorate with fruit. Brush fruit lightly with jelly. Chill up to 8 hrs. Garnish with sliced almonds just before serving.
3. Servings: 8
4. * You can substitute 1 1/2 c. light or possibly regular whipped topping for the whipping cream, whipped
5. * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.