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1
Make the crusts: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground.
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2
Add the butter and pulse until the mixture looks like coarse meal.
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3
Add 3 tablespoons ice water and pulse until the dough starts coming together.
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4
Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic.
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5
Refrigerate until cold but still malleable, about 15 minutes.
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6
Meanwhile, preheat the oven to 375 degrees F.
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7
Lightly butter four 4-inch tart pans with removable bottoms.
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8
Divide the prepared dough into 4 pieces, then press into the bottom and up the side of each prepared pan.
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9
Freeze until firm, about 10 minutes, then use a paring knife to trim the excess pastry.
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10
Place the tart shells on a baking sheet, line each with foil and fill with pie weights or dried beans.
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11
Bake until golden around the edges, about 20 minutes.
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12
Remove the foil and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes.
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13
Let cool, then carefully loosen the crusts but leave in the pans on the baking sheet.
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14
Meanwhile, make the filling: Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch and 1/4 cup water in a medium saucepan until smooth.
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15
Whisk in the whole egg and egg yolks.
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16
Cook over medium heat, whisking, until the mixture simmers, about 5 minutes.
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17
Add the butter and limoncello and continue whisking over medium heat until thick like pudding, 4 to 6 more minutes.
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18
Spoon the curd into the prepared crusts.
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19
Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium speed until foamy, about 1 minute.
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20
Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes.
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21
Gradually beat in the sugar and beat until stiff shiny peaks form, 4 to 5 more minutes.
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22
Transfer the meringue to a pastry bagfitted with a star tip and pipe onto the tarts.
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23
Bake at 375 degrees F until the meringue is set and golden, about 15 minutes.
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24
Let cool completely before unmolding.
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25
Photograph by Con Poulos
