Lemon Almond Tart Recipe from Nicole LeCuyer. Holiday Dessert bake-off Christmas Special recipe

Ingredients 

Crust

1 ½ cup unbleached all purpose flour

¼ cup sliced blanched almonds

1 ½ tablespoon white granulated sugar

10 tablespoons chilled butter, cut into small pieces

1 ½ teaspoons cold water

1/3 teaspoon almond extract

Method 

Grind almonds in food grinder or processor. Blend in flour and sugar. Cut in butter and work into flour until mixture resembles coarse meal. 

Combine water and almond extract in small bowl: pour over flour mixture and combine to form moist clumps. 

Gather dough into ball, kneed until smooth ball is formed then flatten into a disk. Roll dough on floured surface and press into 11-inch diameter tart pan with removable bottom. 

Place in refrigerator 15 minutes until firm. Preheat oven to 400F. Remove tart shell from refrigerator. Line crust with foil. Fill with dried beans or tart weight. 

Bake until sides are set, about 15 minutes. Remove foil and beans. Bake crust until light golden, about 15 minutes. 

Cool completely. Reduce oven temperature to 350F

Filling

6 large eggs

1 ¾ cups white granulated sugar

½ cup lemon juice

3 tablespoons fresh grated lemon peel

3 tablespoons butter, cut into small pieces

Combine eggs and sugar in heavy saucepan and whisk to blend. Mix in lemon juice and peel. 

Whisk over medium high heat until mixture is thick and almost boils, about 5 minutes, whisking continuously. 

Remove from heat and whisk butter in few pieces at a time until all is incorporated. Transfer filling to bowl and chill until cold, stirring occasionally, about one hour.

Spread filling in crust. Bake until filling puffs slightly, begins to crack at edges and moves slightly in center when shaken, about 38 minutes. Cool completely on rack. 

Remove pan sides from tart then transfer to serving platter. Raspberry Sauce 2 12 ounce bags of frozen unsweetened raspberries, thawed 6 tablespoons powdered sugar

¼ teaspoon Chambord liqueur

In blender or food processor puree raspberries and sugar. Mix in liqueur. Strain though cheese cloth to remove seeds. 

Cover, refrigerate until well chilled. Drizzle over individual slices and on plate when serving.