INGREDIENTS

INSTRUCTIONS

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).  >Recipes
from "An evening in Provence," February 18, 1998, By ANN  BURGER, Post
and Courier Food Editor, 1998-Feb-18
http://www.charleston.net/pub/entertain/food/hea0218.htm  >Edited by
Pat Hanneman (Kitpath) 98mar  Recipe by: A Taste of Provence, by Julian
Moore  Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu>
on  Mar 23, 1998

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