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1
Make the confit: place sliced lemons in a bowl and cover with boiling water.
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2
Steep 4 to 8 hours.
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3
Drain lemons, place in a saucepan and cover with cold water.
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4
Simmer gently until lemon rind is just softened, about 5 minutes.
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5
Let cool, then drain the lemons again, reserving 1 cup of the cooking liquid.
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6
Return lemon slices and reserved liquid to the pan and add sugar and vanilla bean and seeds.
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7
Simmer 5 minutes.
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8
Use tongs or a slotted spoon to transfer slices to a wire rack to cool.
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9
Return the pan with the liquid to the stove.
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10
Bring to a boil and cook until thick and reduced to about 2/3 cup.
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11
Discard the vanilla bean.
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12
Set aside.
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13
Make the pastry dough: pulse together the flour, sugar and salt in a food processor.
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14
Add butter and pulse until pieces are no larger than peas.
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15
Add yolks and pulse until you have a dough that just pulls away from the sides of the bowl; add a tablespoon or two of water if necessary.
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16
Form dough into a disc, wrap in plastic and refrigerate 30 minutes.
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17
Remove the bottom from an 11-inch tart pan and place it on a work surface.
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18
Put two-thirds of the dough on top, and using a floured rolling pin, roll dough over the tart-pan bottom to cover.
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19
Using a knife, trim the excess dough.
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20
Lift and place bottom back in the tart ring.
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21
Using your fingers, break off bits of the remaining dough and press them onto the sides of the pan to cover.
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22
Roll the pin over the top of the pan to trim.
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23
Refrigerate 15 minutes.
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24
Preheat oven to 400 degrees.
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25
Cover the dough with parchment paper, weigh down with rice or beans and bake until edges are just browned, 10 to 15 minutes.
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26
Take out of the oven and remove parchment and rice.
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27
Make the filling: in the bowl of a mixer, cream the butter.
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28
Beat in almonds and flour.
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29
Beat in sugar and zest.
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30
Beat in eggs one at a time.
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31
Scrape into the baked crust and return to the oven.
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32
Bake until filling is browned and firm to the touch, about 20 minutes.
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33
Lay lemon slices over top of tart.
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34
Gently reheat lemon syrup and pour over tart.
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35
Tart may be served chilled or at room temperature.
