2 tablespoons flaked almonds
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons grated lemon or
6 tablespoons cold unsalted butter,
cut into cubes
1 large egg yolk
3 tablespoons fresh lemon juice
In a food processor, grind the almonds into powder. Add the flour, sugar, and zest and pulse to blend. Add the butter cubes and pulse until mixture resembles coarse crumbs. Add the egg yolk and lemon juice and pulse just until the dough forms a ball. Cover with plastic wrap, shape into a disk, and chill for 30 minutes.
Using a 9-inch round or a 10-inch tart pan, roll the dough out between two pieces of lightly floured plastic wrap. Roll dough around rolling pin and lift into pan fitting snugly against the edges. Use fork tines around the bottom and sides of unbaked dough or use pie weights to keep the pie crust from bubbling.
Bake at 425 degrees for 10 minutes. Then turn down to 350 degrees for 15 to 20 minutes until tart crust is done. Cool completely before filling.
Yield: 1 10-inch pastry tart crust
Source: All-American Desserts by Judith M. Fertig
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