Photo by The Black Wicks
The Black Wicks's Notes:
Expand2 cups all-purpose flour Ask a question about this ingredient
1/2 cup confectioner's sugar Ask a question about this ingredient
1 teaspoon almond extract Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 cup unsalted butter, chilled & cut into 1/2 inch pieces Ask a question about this ingredient
4-5 tablespoons water Ask a question about this ingredient
1 cup whole almonds, toasted Ask a question about this ingredient
1/2 cup almond paste Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/4 cup lemon juice Ask a question about this ingredient
4 teaspoons grated lemon zest Ask a question about this ingredient
In the bowl of a food processor, pulse the flour, powdered sugar, almond extract and salt until combined. Add the chilled butter and pulse until the size of peas. Drizzle in the ice water 1 Tb at a time, pulsing until a moist, crumb-like dough forms. Do not mix until a ball forms. The dough will be fine and powdery, but clump together when pressed.
Ask a question about this stepPress the dough firmly into a 10 or 11-inch tart pan and chill in the freezer until set, at least 30 minutes.
Ask a question about this stepPreheat oven to 400 degrees and line the (now) frozen crust with parchment and fill with beans or pie weights. Bake for 15 minutes, remove beans, and return to the oven for 8 minutes longer. Remove crust from the oven, set aside to cool, and reduce the oven temperature to 350 degrees.
Ask a question about this stepIn the food processor, blend together the toasted almonds, almond paste, and sugar until smooth. Add the eggs, heavy cream, lemon juice, and lemon zest. Blend until fully combined.
Ask a question about this stepPour tart filling into the cooled crust and bake at 350 until set, about 35-40 minutes. If the crust edges begin to over-brown before the filling is set, cover lightly with aluminum foil. When done, cool the tart in the pan at room temperature and then refrigerate until ready to serve. Remove the tart from the fridge 30 minutes prior to serving for ease in slicing.
Ask a question about this stepOptional: Top with early season strawberries. Brush the strawberries lightly with simple syrup to glaze.
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Merrill is a co-founder of food52.
