Total Calories: 243
1 Prepare the pastry: Place the almonds and sugar in a food processor or blender. Process or blend until the nuts are very finely chopped.
2 Transfer the almond mixture to a large bowl. Stir in the flour and salt. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Drizzle with 3 tablespoons of the water and toss until the dough begins to hold together and form a dough. Add a little more water if necessary. Transfer the dough to a sheet of plastic wrap and press it together to form a disk. Wrap and refrigerate l hour up to overnight.
3 Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
4 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
5 Place the oven rack in the lowest third of the oven. Preheat the oven to 425°F. With a fork, prick the bottom of the tart shell at 1-inch intervals. Bake the pastry 5 minutes. Prick the shell again. Bake 20 minutes more or until the tart shell is lightly browned and crisp. Remove the tart shell from the oven and place it on a wire rack. Reduce the heat to 325°F.
6 Prepare the filling: Whisk the eggs, sugar, lemon juice, and zest in a large bowl. Whisk in the butter.
7 Pour the filling into the crust. Bake the tart 20 minutes or until the filling is set but still slightly soft in the center.
8 Cool the tart 10 minutes in the pan on a wire rack. Remove the rim of the pan and let the tart cool completely on the rack. Transfer the tart to a serving platter. Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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