Total Calories: 309
Combine almonds, flour, salt, and sugar in a large bowl. Add butter and cut in with pastry blender until consistency of oats. Mix in lemon juice pat evenly into 9-inch tart pan. Brush with slightly beaten egg white and let dry in refrigerator for about 30 minutes. Bake in a preheated 375° F oven for 18 minutes or until lightly golden. Remove from oven and reduce temperature to 350° F.
*Combine sugar and eggs in blender or food processor beat until thick and light colored. Add 1/4 cup slivered almonds and blend 1 minute. Add flour, lemon juice, baking powder and salt combine until well blended. Pour topping over hot shell and sprinkle with sliced almonds. Bake an additional 25 to 30 minutes. Cool before cutting.
This Lemon-Almond Tart recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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