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1
Blend flour, sugar, lemon peel, baking powder, and salt in processor until combined.
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2
Add butter; using on/off turns, cut in until mixture resembles coarse meal.
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3
Add 2 eggs; using on/off turns, process until moist clumps form.
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4
Gather dough into ball.
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5
Flatten into disk.
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6
Wrap in plastic and refrigerate overnight.
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7
Let soften slightly before rolling out.
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8
Preheat oven to 375F.
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9
Butter 9-inch-diameter tart pan with removable bottom.
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10
Set aside 1/3 of dough.
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11
Roll out remaining dough on lightly floured surface to 14-inch round.
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12
Transfer to prepared tart pan.
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13
Trim overhang to 1 inch.
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14
Fold in dough to make double-thick sides.
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15
Freeze crust 15 minutes.
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16
Sprinkle amaretti crumbs in crust.
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17
Spoon jam into crust, smoothing with spatula.
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18
Roll out reserved dough to 11x6-inch rectangle.
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19
Cut into eight 1/2-inch-wide strips.
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20
Arrange strips atop jam to form lattice.
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21
Brush lattice with beaten egg.
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22
Bake tart until crust is golden, about 45 minutes.
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23
Cool at least 6 hours to allow jam to set.
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24
Cut into wedges and serve.
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25
Italian macaroons, available at Italian markets and some supermarkets.
