Lemon Almond Tart Tarte Au Citron Et Aux Aman

Directions

1. FOR CRUST: Blend flour, almonds, sugar and salt in processor. Add in butter and cut in, using on/off turns, till mix resembles coarse meal.
2. Combine water and extract in small bowl; pour over flour mix and process jsut till moist clumps form. Gather dough into ball; flatten into disk. Press dough proportionately over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust till hard, about 30 min. (Can be made 1 day ahead. Cover; keep frzn).
3. FOR FILLING: Combine Large eggs and 1 1/4 c. sugar in heavy medium saucepan; whisk to blend. Fold in lemon juice and peel. Whisk over medium-high heat till mix is thick and almost boils, about 5 min. Remove from heat; whisk in butter. Transfer filling to bowl. Refrigeratetill cool, stirring occasionally, about 2 hrs. (Can be made 1 day ahead. Press plastic directly onto surface to keep skin from forming. Keep chilled.)
4. Preheat oven to 400F. Line crust with foil; fill with dry beans. Bake till sides are set, about 15 min. Remove foil and beans. Bake crust till golden brown, about 15 min. Cold completely. Reduce oven temperature to 350F.
5. Spread filling in crust. Sprinkle almonds over. Bake till filling puffs slightly, begins to crack at edges and moves slightly in center when shaken, about 37 min. Cold completely on rack. Remove pan sides from tart. Sprinkle tart with powdered sugar and serve.