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1
Put the almonds in a food processor and pulse until pulverized.
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2
Add the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese.
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3
Add 1 tablespoon cold water to the mix and pulse two or three timesthe dough should start to come together in a ball.
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4
If the mixture is still very dry and crumbly, add 1 more tablespoon cold water.
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5
Check the consistency of the dough by squeezing a handfulif the dough sticks together, its done.
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6
If not, pulse the dough with 1 to 2 more tablespoons water.
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7
When the dough has come together, dump it out onto a clean, lightly floured work surface.
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8
Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips.
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9
Repeat this process one or two more times, dusting with flour if it sticks.
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10
Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes.
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11
(All this could have totally been done ahead of timelike yesterday or even last week!)
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12
Take the dough out of the fridge 20 to 30 minutes before youre ready to use it and let it come to room temperature.
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13
Preheat the oven to 425F.
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14
On a lightly floured work surface, use a rolling pin to roll the dough 1/8 to 1/4 inch thick.
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15
Lay the dough in a 10-inch tart pan, pressing it gently into the pan.
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16
Tear off a little piece of dough from the edge and roll it into a dough ball.
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17
Dip the dough ball in flour and use it to push the dough into the sides of the tart pan.
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18
Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough.
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19
Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight.
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20
Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for 10 to 12 minutes.
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21
Remove the beans and foil and bake for another 2 to 3 minutes, until golden and crisp.
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22
Remove from the oven and let cool.
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23
Preheat the oven to 300F.
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24
In a small saucepan, combine the lemon zest, lemon juice, sugar, eggs, and salt and whisk until it reaches a homogeneous consistency.
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25
Place the saucepan on the stove and bring to medium heat.
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26
Cook, whisking constantly, until the mixture thickens, 12 to 15 minutes.
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27
Remove the pan from the heat and whisk in the butter 2 pats at a time, continuing to mix until well combined.
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28
Pour the lemon curd into the prepared tart shell and bake until the lemon curd has set, 15 to 20 minutes.
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29
Let cool completely before cutting.
