Italian Lemon Almond Tart

Pastry:

2 sticks cold butter

1 3/4 c flour

1/2 c sugar

2 egg yolks

1/4 c finely ground almonds

Filling:

4 eggs, lightly beaten

2/3 c sugar

grated zest plus juice from 3 lemons

1 stick melted butter

1/4 c sliced almonds (optional)

Garnish:

whipped cream

raspberries

Place flour, sugar, ground almonds and butter in food processor and pulse until crumbly. Beat egg yolks with 1 TB water with a fork and add to flour mix. Pulse just until dough forms. With hands, form dough ball and wrap in plastic. Let rest 1 hr.

Preheat oven to 375. On lightly floured surface, roll out pastry and fit into bottom and sides of 9 in tart pan. Prick with a fork in several paces and bake for 12-15 minutes.

Place eggs, lemon juice, zest and sugar in food processor and blend. Pour in melted butter and blend. Pour mix into pastry crust and sprinkle with sliced almonds if desired. Bake 25-30 minutes until top is lightly browned and skewer comes out clean. Cook and refrigerate until ready to serve. Serve with whipped cream and raspberries.