ALMOND-LEMON TART WITH MIXED BERRIES

ALMOND-LEMON TART WITH MIXED BERRIES image

Yield 8

Number Of Ingredients 17

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crust
2 cups all purpose flour
1/2 cup powdered sugar
1 teaspoon almond extract
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
Filling
1 cup almonds, toasted
1/2 cup almond paste (about 5 ounces)
1/2 cup sugar
3 large eggs
1/2 cup whipping cream
1/4 cup fresh lemon juice
4 teaspoons grated lemon peel
(3) 1/2-pint basket of raspberries
(2) 1/2-pint black berries
(recipe actually calls for (1) 1-pint blueberries, not black berries)

Steps:

FOR CRUST: Blend flour, powdered sugar, almond extract and salt in processor. Add butter and process until moist clumps form. Gather dough together. Press dough into 11-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 20 minutes. Preheat oven to 425˚ F. LIne curst with foil; fill with dried beans or pie weights. Bake crust until sides are set and beginning to color, about 15 minutes (10 minutes in my oven). Remove foil and beans. Bake crust until cooked through ad pale golden, piercing with fork if crust bubbles, about 10 minutes (5 minutes in my oven) longer. Cool crust completely. Reduce oven temperature to 350˚ F. FOR FILLING: Blend almonds, almond paste and sugar in processor until nuts are finely ground. Add eggs, cream, lemon juice and lemon peel and process until blended. Pour into prepared crust. Bake tart until filling is set and goldn, about 40 minutes. Cool tart in pan on rack. (can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Push bottom of pan up, releasing the tart and slide onto serving plate (if needed). Arrange berries, cut into wedges and serve with whipped cream.