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1
Crust:.
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2
Blend flour, powdered sugar, almond extract and salt in processor.
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3
Add butter and process until moist clumps form.
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4
Gather dough together.
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5
Press dough into 11-inch diameter tart pan with removable bottom.
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6
Freeze crust until firm, about 20 minutes.
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7
Preheat oven to 425F Line crust with foil; fill with dried beans or pie weights.
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8
Bake crust until sides are set and beginning to color, about 15 minutes.
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9
Remove foil and beans.
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10
Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer.
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11
Cool crust completely.
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12
Reduce oven temperature to 350F.
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13
Filling:.
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14
Blend almonds, almond paste and sugar in processor until nuts are finely ground.
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15
Add eggs, cream, lemon juice and lemon peel and process until blended.
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16
Pour into prepared crust.
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17
Bake tart until filling is set and golden, about 40 minutes.
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18
Cool tart in pan on rack.
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19
(Can be prepared 1 day ahead.
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20
Cover and refrigerate.
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21
Let stand at room temperature 30 minutes before serving.
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22
).
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23
Push bottom of pan up, releasing tart.
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24
Place tart on platter.
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25
Arrange berries decoratively atop tart.
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26
Cut into wedges.
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27
Serve with whipped cream.
