Lemon Tart - almonds

Method

• Finely grind almonds in processor.
• Add flour, sugar and salt and process until blended.
• Add butter and process until mixture resembles coarse meal.
• With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry.
• Gather dough into ball; flatten into disk.
• Wrap in plastic; chill at least 1 hour and up to 1 day.
• Preheat oven to 375F.
• Roll out dough on floured surface to 12-inch round.
• Transfer to 9-inch-diameter tart pan with removable bottom.
• Fold dough overhang in, pressing to adhere and forming double-thick sides.
• Pierce dough all over with fork.
• Freeze 20 minutes.
• Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes.
• Cool crust on rack 15 minutes.
• Maintain oven temperature.
• Whisk lemon juice and sugar in medium bowl to blend.
• Whisk in creme fraiche.
• Whisk in eggs 1 at a time until well blended.
• Pour mixture into crust.
• Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes.
• Cool tart completely in pan on rack.
• Refrigerate until cold, about 2 hours.
• (Can be prepared 1 day ahead.
• Keep refrigerated.)
• Remove pan sides.
• Garnish tart with lemon slices, if desired.
• Cut into wedges and serve.