Lemon Tart With Almonds (moore)

FILLING
2 Eggs
1 c Sugar
Grated rind and juice of
1 1/2 Lemons
1 c Butter
1 c Ground almonds
1 tb Whole blanched almonds

For the pastry, beat together the eggs, sugar and salt. Add flour in small
amounts and mix well. Turn onto work surface and work in the cut-up butter
with hands until absorbed. Roll into a ball and leave 1 hour in
refrigerator.

Roll out on a lightly floured surface. Line a 12-inch tart pan with pastry.
Cut foil to cover bottom pastry and fill with beans to weight evenly for
baking. Bake in a medium oven at 400 degrees for 15 minutes, until firm but
not cooked. Let shell cool slightly.

For the filling, beat eggs and sugar until light and creamy. Mix in lemon
rind and juice, then melted butter and ground almonds. Pour into partly
cooked pastry shell, put whole almonds on top and finish tart in oven at
375 degrees for 30 minutes, or until golden.

Nutrition information per serving: 370 calories, 25 grams fat.

From “A Taste of Provence,” by Julian Moore (Pavilion Books, 1988).