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1
Make the tart dough at least 6 hours before rolling it (preferably longer).
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2
Put the flour, salt, and sugar into the bowl of the food processor.
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3
Process for a few seconds to mix the dry ingredients.
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4
Drop the cut-up butter on top of the flour, and pulse the machine in a dozen or more short bursts, until the mixture is crumbly with only small bits of butter visible.
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5
Pour the egg yolks over the crumbs, and pulse in bursts for about 5 seconds total, to moisten the dough.
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6
Scrape down the sides of the bowl, sprinkle the 2 tablespoons of ice water on the dough, and pulse again for a few seconds.
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7
The dough should begin to clump together but wont form a solid mass.
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8
Scrape it all out onto a board; gather and press the clumps into a firm ball.
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9
If its dry and crumbles apart, sprinkle more ice water over the dough and knead gently.
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10
When the dough sticks together, flatten it into a disk, wrap well in plastic, and refrigerate for 6 hours or up to a day before rolling; freeze the dough for longer keeping.
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11
When youre ready to roll the dough and fill the tart, preheat your oven to 350 , with a rack set in the center.
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12
Place a baking stone on the rack if you have one.
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13
Cut off a third of the dough in a single piece for the lattice top; keep it chilled.
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14
Place the larger piece of dough between two sheets of parchment, and roll it out to an even round, 11 inches in diameter.
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15
Peel off the top sheet of parchment, invert the circle over the tart pan, and peel off the remaining sheet.
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16
Press the dough gently down into the pan so it covers the bottom and lines the sides.
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Trim the edges of the dough round so it is even with the pan rim.
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18
With your fingers, form an even wall all the way around.
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Use scraps of dough to fill cracks or thin spots on the bottom or sides.
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20
Put the lined tart pan in the refrigerator.
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21
Now roll the smaller piece of dough between the parchment sheets to a 10-inch round.
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22
Remove the top parchment sheet, and cut the dough in 1-inch-wide strips with a pastry cutter or sharp knife.
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23
Leave the strips in place on the parchment sheet, and refrigerate them while you make the filling.
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24
Put the egg whites with the pinch of salt in the bowl of the electric mixer, and start whisking at medium speed.
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25
When the whites are frothy, pour in the sugar gradually, and raise the speed as the whites expand and thicken.
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When all the sugar has been incorporated, drop in the lemon zest, and continue whipping until the whites are very light, smooth, and glossy.
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27
Sprinkle the sliced almonds on top, a handful at a time, and fold in gently with a spatula so they are evenly dispersed.
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28
Take the pastry-lined tart pan and lattice strips from the refrigerator.
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29
Scrape the filling into the pastry shell, and spread it evenly.
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30
To form the lattice top, lay half the strips right over the filling, parallel and spaced about an inch apart.
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31
Lay the other strips diagonally across the first set, covering the entire top of the tart in an even patterncutting the strips or piecing them together to make different lengths.
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32
When theyre all arranged, press and pinch the ends of the strips securely into the top rim of dough in the pan.
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33
Bake the tarton a stone, if you have onefor about 45 minutes, or until the filling has risen and dried and appears firm and lightly browned in the lattice.
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34
The dough strips and rim should be golden brown.
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35
Cool the tart on a wire rack.
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36
When the crust has contracted a bit, slip off the fluted side ring.
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37
When it is completely cool, transfer the tart to a serving plate, if you wish, by sliding a long wide spatula (or two spatulas) under the pastry bottom and lifting the tart off the metal disk.
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38
Cut it in wedges, and serve.
