Lemon and Almond Tart


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry
  1                cup  all purpose flour
                        salt
  2        tablespoons  sugar
  2             ounces  almond paste
  6        tablespoons  chilled butter
  1                     egg yolk
                        Filling
  2             medium  lemons
  4        tablespoons  butter
  2                     eggs
     1/4           cup  sour cream
     3/4           cup  sugar
  2        tablespoons  confectioners sugar

Pastry: Oven @350°F, rack to lowest position. Put flour, ½ teaspoon salt,
sugar and almond paste in work bowl of a food processor with metal blade.
Pulse the mixture until it resembles coarse meal. Cut butter into 1"
pieces and add to processor. Pulse mixture. Add egg yolk and pulse until
dough holds together when pinched.

Press dough evenly over bottom and up side of 9" tart pan with removable
bottom. Bake until crust is golden brown, 20-25 minutes. Brush with egg.
Bake 8 minutes.

Filling:  Grate 2 teaspoons of lemon zest and squeeze 1/3 cup of lemon
juice into a medium bowl. Melt butter and whisk it into bowl with eggs,
sour cream and sugar. Pour filling into prepared crust and return pan to
oven, baking until set, 22-25 minutes. Transfer tart in pan to wire rack
and cool to room temp.