Lemon Tart

Ingredients

• 1/3 cup almonds (about 2 ounces)
• 1 1/4 cups all purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons (or more) ice water
• 2/3 cup fresh lemon juice
• 1/2 cup sugar
• 3 tablespoons crème fraîche or sour cream
• 4 large eggs
• Lemon slices (optional)

Steps

Make crust:

1. Grind the almonds finely in a processor. Process with the flour, sugar and salt until blended, then add butter and process to a coarse-meal texture. With the machine running, add ice water 1 tablespoonful at a time until moist clumps form, using more if dry. Gather into a ball, flatten to a disk, wrap in plastic and chill for at least 1 hour and up to 1 day.
2. Preheat to 375°F. On a floured surface, roll the dough to a 12-inch round and transfer to a 9-inch-diameter tart pan with removable bottom. Fold the overhang inward and press to adhere, forming double-thick sides. Prick all over with a fork and freeze for 20 minutes. Bake until set and light golden, about 30 minutes, piercing with the fork if it bubbles. Cool on a rack for 15 minutes and maintain the oven temperature.

Make filling:

1. Whisk the lemon juice with sugar in a medium bowl, then whisk in the crème fraîche. Add the eggs by whisking in 1 at a time until well blended, then pour into the crust.
2. Bake about 35 minutes, until the filling sets, protecting the crust edges with foil if they brown too fast. Cool fully in the pan on a rack, then refrigerate until cold, about 2 hours. It may be prepared 1 day ahead and kept refrigerated.
3. Take off the pan sides, add lemon slices for garnish if desired, then cut wedges and serve.