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1
Heat oven to 350 degrees.
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2
To make crust, place almonds in bowl of food processor fitted with steel blade.
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3
Process till finely minced.
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4
Add in flour and sugar; pulse to blend.
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5
Add in butter and extract.
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6
Process till thoroughly blended.
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7
Gradually add in up to 2 Tbsp.
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8
ice water through feed tube, just till mix comes together.
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9
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.
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10
Bake in center of oven about 25 min till set and lightly browned.
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11
Cold on rack.
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12
Meanwhile, in bowl whip cream to create hard peaks.
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13
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.
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14
Remove side of tart pan.
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15
Spread lemon cream in tart shell.
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16
Decorate with fruit.
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17
Brush fruit lightly with jelly.
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18
Chill up to 8 hrs.
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19
Garnish with sliced almonds just before serving.
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20
* You can substitute 1 1/2 c. light or possibly regular whipped topping for the whipping cream, whipped
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21
* To toast almonds, spread in an ungreased baking pan.
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22
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.
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23
Note which almonds will continue to brown slightly after removing from oven.
