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1
Make crust: In a bowl, combine flour and salt; add butter and rub with fingertips until it resembles coarse meal.
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2
Add yolks and 2 tblsps ice water, or enough to form a soft, but not sticky, dough, tossing with a fork, and form into a ball.
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3
Knead dough lightly with heel of hand for a few seconds to distribute butter.
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4
Re-form into a ball and chill, wrapped, for 1 hour.
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5
(may be made 2 days in advance) Butter an 8 inch tart pan with a removable, fluted rim.
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6
Roll out 2/3s of dough 1/8 inch thick on a lightly-floured surface.
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7
Fit it into prepared tart pan, pushing dough down slightly at top edge of pan to make the walls thicker than the bottom.
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8
Roll rolling pin over top of dough to cut off excess and press dough gently against pan so that it rises 1/4 inch above the rim.
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9
Prick bottom lightly with fork and chill 30 minutes.
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10
Roll out remaining dough 1/8 inch thick and, with a sharp knife, cut out 8, 8 1/2 X 1/2 inch strips.
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11
Chill strips on a lightly-floured baking sheet for about 30 minutes (let soften at room temperature 5 minutes before using).
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12
Make filling: Cook shallot in butter over moderately-low heat, stirring, until softened.
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13
Add mushrooms, season to taste, and cook over moderately-high heat, stirring, for 4 minutes, or until liquid is evaporated.
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14
Transfer to a small bowl and let cool to room temperature.
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15
In a bowl, whisk together cream, whole egg, egg yolks and stir in mushroom mixture, parsley, ground almonds, nutmeg, and season to taste.
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16
Put a baking sheet in lower third of oven and preheat to 425 degrees F.
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17
Spoon filling into shell.
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18
Brush rim with some egg wash.
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19
Arrange 4 of pastry strips parallel to one another and trim ends flush with shell, pressing them gently into shell.
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20
Arrange remaining 4 strips over to form a diamond pattern and repeat trimming.
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21
Bake tart 10 minutes.
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22
Reduce oven temperature to 400 degrees F.
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23
Leaving tart on baking sheet, arrange almonds between strips and brush them and strips with remaining egg wash.
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24
Bake 20-25 minutes more, or until pastry is golden-brown and filling is set.
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25
Let cool 12 minutes before removing side of pan.
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26
Serve hot, warm, or at room temperature.
