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1
Pulse together flour, 1/4 cup sugar and salt in bowl of food processor fitted with metal blade.
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2
Pulse in butter until crumbly.
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3
Stir egg yolks and vanilla together and pulse into flour mixture.
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4
Remove from processor and work with hands to make soft dough.
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5
Roll dough out between 2 sheets of waxed paper to about 1/8-inch thickness.
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6
Remove waxed paper and place into 9-inch tart pan, pressing dough firmly into sides.
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7
Place in freezer for 30 minutes.
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8
Preheat oven to 375 degrees Fahrenheit Toast almonds in shallow pan for 7 to 9 minutes or until brown.
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9
Remove and let cool.
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10
Finely chop in food processor with metal blade.
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11
Set aside.
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12
Remove the crust from the freezer.
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13
Line crust with aluminum foil and top with pie weights or dried beans.
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14
Bake for 15 minutes.
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15
Remove weights and foil and let cool.
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16
Beat egg yolks and 1/2 cup sugar together on medium speed in large bowl until pale.
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17
Stir in lemon juice and zest, then melted butter, almonds and almond extract.
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18
Place tart pan with crust in shallow baking pan.
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19
Carefully pour filling into crust.
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20
Bake for 20 minutes or until tart is set and a rich brown color.
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21
When ready to serve dust with powdered sugar.
