Makes One 9 x 1 inch tart in removable tart shell pan
1/2 cup sliced almonds
1 1/4 cups unbleached all purpose flour
1/4 teaspoon salt
1/4 cup superfine sugar
1 teaspoon almond sugar powder (optional) or 1/2 teaspoon almond extract
Grated zest of one lemon
7 tablespoons unsalted butter, frozen
1 egg plus 1 yolk, lightly beaten
2 cups favorite jam
Preheat oven to 400°F.
Whirl the almonds in a food processor until they are a fine consistency but leave a little texture.
Add the unbleached flour, salt, sugar, almond sugar powder and zest to the bowl of the processor and whirl until blended. Add the butter and pulse several times; add the egg and yolk gradually through the fed tube until a ball of dough begins to form.
Gather up dough; pat into a disk; cover and refrigerate until cold but not hard, about 40 minutes.
Using 2/3 of the dough, roll it out between flour-dusted parchment paper to fit the tart pan. Trim off excess dough.
Roll out the remaining dough and cut into 1/2-inch wide lattice strips for the top of the tart.
Set aside ona tray in the refrigerator.
Fill the shell with the jam and lay the lattice strips over the top in a crisscross pattern or pattern of your choice.
Place the tart on a rimmed baking sheet and bake it about 40 minutes or until the crust is golden brown. Cool completely before cutting into wedges.
This recipe is featured on show 2004 – A Winter Meal.
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