| 1 | For crust: blend flour, almonds, sugar and salt in processor. |
| 2 | Add butter and cut in, using on/off turns, until mixture resembles coarse meal. |
| 3 | Combine water and extract in small bowl; pour over flour mixture and process jsut until moist clumps form. |
| 4 | Gather dough into ball; flatten into disk. |
| 5 | Press dough evenly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. |
| 6 | Freeze crust until firm, about 30 minutes. |
| 7 | (can be made 1 day ahead. |
| 8 | Cover; keep frozen). |
| 9 | for filling: combine eggs and 1 ?cups sugar in heavy medium saucepan; whisk to blend. |
| 10 | Mix in lemon juice and peel. |
| 11 | Whisk over medium-high heat until mixture is thick and almost boils, about 5 minutes. |
| 12 | Remove from heat; whisk in butter. |
| 13 | Transfer filling to bowl. |
| 14 | Chill until cold, stirring occasionally, about 2 hours. |
| 15 | (can be made 1 day ahead. |
| 16 | Press plastic directly onto surface to keep skin from forming. |
| 17 | Keep chilled). |
| 18 | preheat oven to 400°F. |
| 19 | Line crust with foil; fill with dried beans. |
| 20 | Bake until sides are set, about 15 minutes. |
| 21 | Remove foil and beans. |
| 22 | Bake crust until golden, about 15 minutes. |
| 23 | Cool completely. |
| 24 | Reduce oven temperature to 350f. |
| 25 | spread filling in crust. |
| 26 | Sprinkle almonds over. |
| 27 | Bake until filling puffs slightly, begins to crack at edges and moves slightly in center when shaken, about 37 minutes. |
| 28 | Cool completely on rack. |
| 29 | Remove pan sides from tart. |
| 30 | Sprinkle tart with powdered sugar and serve. |
| 31 | bon appetit/may 94 typed by didi pahl |
