Almond Paste Pastry
1c. all-purpose flour
Dash of salt
3oz. almond paste (Odense brand preferred) 1/2 roll
6T. cold butter, cut into 6 piece
1 egg yolk
2 large eggs
1/3c. fresh lemon juice
4t. butter, melted
1/4c. sour cream
2tsp. finely grated lemon peel
Powdered sugar for sprinkling on top
Sliced almonds for garnish, (optional)
Place oven rack on bottom rung, place baking sheet on rack. Preheat oven to 350º.
To make the pastry, in a food processor with the metal blade, pulse flour, sugar, salt and almond paste until crumbly.
Add butter and pulse into small pieces.
Add egg yolk and pulse until mixture begins to form a ball.
Press into bottom and up sides of a 9-inch tart pan with removable bottom.
Bake for 17 to 22 minutes or until bottom is set and pale brown and sides are lightly golden.
While crust bakes, make the filling. In medium bowl wisk eggs, lemon juice, butter and sour cream until blended.
Whisk in sugar and peel.
When crust is baked, pull out oven rack, whisk filling and pour it into crust.
Bake for 15 minutes or until set. Remove to rack, cool to room temperature.
Before serving, dust top with powdered sugar. If desired, stand 2 rows of almonds around outer edge of tart for a border. The tart may be served at room temperature or chilled. It also may be refrigerated overnight, if desired.
If using an 11 inch tart pan 1x the recipe.
If using a 13 inch pan double the recipe.