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1
For the crust: Toast the almonds in a dry skillet over medium heat, while stirring, until just slightly blonde, about 3 minutes.
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2
Remove to a plate to cool completely.
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3
You can stick in the freezer to hurry up this process.
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4
Add the flour, confectioners' sugar and salt to the bowl of a food processor and pulse a few times to mix everything together.
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5
This will help break up potential lumps in the confectioners' sugar.
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6
Add the cooled almonds and pulse again for 30 seconds.
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7
Add the butter and pulse until the dough looks like small clumps.
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8
Add the beaten egg and pulse in long increments, again until the dough comes together.
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9
It should be bunched up in a few balls.
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10
Lightly dust your workspace with flour.
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11
Spray a 9-inch tart pan with a removable bottom with nonstick spray.
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12
Remove the dough from the food processor.
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13
Knead lightly a few times to incorporate all the dry ingredients, and then form into a flat disc.
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14
Press the dough into the prepared tart pan.
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15
Chill for 30 minutes in the freezer.
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16
Preheat the oven to 350 degrees F.
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17
Remove the tart from the freezer and place on a baking sheet.
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18
Prick the bottom of the tart all over with a fork to prevent the dough from puffing while it bakes.
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19
Line the tart with parchment paper and pie weights on top (dried beans will work in a pinch).
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20
Bake the crust for 25 minutes.
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21
Remove the tart from the oven, remove the parchment and pie weights and bake for 2 more minutes.
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22
If the tart has puffed at all during baking, you can press the dough back down with a spoon.
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23
While crust bakes, make the curd: Whisk together the granulated sugar, lemon juice, salt and eggs in a heavy-bottomed medium saucepan off the heat.
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24
Once the mixture is well blended, place over medium heat and cook while stirring, until the curd is thick, about 8 minutes.
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25
The curd is cooked when it reaches 170 degrees F. Whisk in the butter piece by piece; it will loosen up slightly.
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26
Pour into a large measuring cup.
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27
Remove the crust from the oven and carefully add the lemon curd.
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28
Do not overfill the tart dough; fill just below the top of the tart.
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29
Bake the tart until set, about 10 more minutes.
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30
Remove from the oven and let cool completely before serving.
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31
Remove the tart ring and slice into pieces.
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32
Garnish with confectioners' sugar if desired.
