INGREDIENTS

INSTRUCTIONS

ALMOND PASTRY:  PREPARATION AND COOKING:  For The Pastry, adjust the
oven rack to low  position and heat the oven to 350F. Put the flour,
salt, sugar and  almond paste in the workbowl of a food processor
fitted with a metal  blade, or into a medium bowl.  Pulse the mixture,
or work it with  your fingertips, until it resembles coarse meal. Cut
the butter into  1-inch pieces. Pulse, or work, until the mixture again
resembles  coarse meal. Add the egg yolk and pulse, or toss with a
fork, until  dough holds together when pinched.  Press the dough evenly
over the bottom and up the side of a 9-inch  tart pan with a removable
bottom.  (Can wrap the crust in the pan and  freeze for up to 2 days;
defrost before baking.) Transfer the tart  pan to a baking sheet and
bake until the crust is golden brown, about  20 minutes.  For The
Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup  of lemon
juice into a medium bowl. Melt the butter and whisk it into  the bowl
along with the eggs, sour cream and sugar. Pour the filling  into the
pre-baked crust and return the pan to the oven, baking until  set, 12
to 15 minutes.  Transfer the tart, in the pan, to a wire rack  and cool
to room temperature.  (Can cover and refrigerate overnight.)  SERVING:
Dust lightly with confectioners' sugar and serve at room  temperature.
Makes 8 servings.  [COOKS; Jan/Feb 1989] Posted by Fred Peters.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is glorified by a thankful heart.”