- Yield: 8 to 10 Servings
- Total Time: 2 Hours 30 Minutes
For the Crust
- ½ cup sliced almonds, toasted
- 8 tablespoons (1 stick) unsalted butter, cold, cut into pea-size pieces
- ¼ cup sugar
- ¾ cup all-purpose flour, plus more as needed
- ½ cup almond flour
- 1 egg yolk
- Pinch of kosher salt
For the Lemon Curd
- 3 grated lemons zest
- ¾ cup freshly squeezed lemon juice
- 1¼ cups sugar
- 5 large eggs
- Pinch of salt
- 12 tablespoons (1½ sticks) unsalted butter, cut into pats
How to Make It
For the Crust
- Put the almonds in a food processor and pulse until pulverized.
- Add the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese.
- Add 1 tablespoon cold water to the mix and pulse two or three times—the dough should start to come together in a ball. If the mixture is still very dry and crumbly, add 1 more tablespoon cold water. Check the consistency of the dough by squeezing a handful—if the dough sticks together, it’s done. If not, pulse the dough with 1 to 2 more tablespoons water.
- When the dough has come together, dump it out onto a clean, lightly floured work surface. Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips. Repeat this process one or two more times, dusting with flour if it sticks. Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes. (All this could have totally been done ahead of time—like yesterday or even last week!)
- Take the dough out of the fridge 20 to 30 minutes before you’re ready to use it and let it come to room temperature.
- Preheat the oven to 425°F.
- On a lightly floured work surface, use a rolling pin to roll the dough ⅛ to ¼ inch thick. Lay the dough in a 10-inch tart pan, pressing it gently into the pan. Tear off a little piece of dough from the edge and roll it into a “dough ball.” Dip the dough ball in flour and use it to push the dough into the sides of the tart pan. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough.
- Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for 10 to 12 minutes. Remove the beans and foil and bake for another 2 to 3 minutes, until golden and crisp. Remove from the oven and let cool. For the Lemon Curd
- Preheat the oven to 300°F.
- In a small saucepan, combine the lemon zest, lemon juice, sugar, eggs, and salt and whisk until it reaches a homogeneous consistency.
- Place the saucepan on the stove and bring to medium heat. Cook, whisking constantly, until the mixture thickens, 12 to 15 minutes. Remove the pan from the heat and whisk in the butter 2 pats at a time, continuing to mix until well combined.
- Pour the lemon curd into the prepared tart shell and bake until the lemon curd has set, 15 to 20 minutes. Let cool completely before cutting.