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1
Finely grind almonds in processor.
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2
Add flour, sugar and salt and process until blended.
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3
Add butter and process until mixture resembles coarse meal.
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4
With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; chill at least 1 hour and up to 1 day.
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7
Preheat oven to 375F.
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8
Roll out dough on floured surface to 12-inch round.
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9
Transfer to 9-inch-diameter tart pan with removable bottom.
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10
Fold dough overhang in, pressing to adhere and forming double-thick sides.
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11
Pierce dough all over with fork.
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12
Freeze 20 minutes.
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13
Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes.
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14
Cool crust on rack 15 minutes.
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15
Maintain oven temperature.
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16
Whisk lemon juice and sugar in medium bowl to blend.
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17
Whisk in creme fraiche.
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18
Whisk in eggs 1 at a time until well blended.
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19
Pour mixture into crust.
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20
Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes.
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21
Cool tart completely in pan on rack.
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22
Refrigerate until cold, about 2 hours.
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23
(Can be prepared 1 day ahead.
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24
Keep refrigerated.)
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25
Remove pan sides.
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26
Garnish tart with lemon slices, if desired.
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27
Cut into wedges and serve.
