Meyer Lemon Tart

Some of my favorite flavors in one beautiful package. Toasted Almonds in the buttery crust, zippy tart lemon curd and the amalgamation of those two things together is nothing short of summer spectacular in one bite.

Ingredients :

Crust/Shell
1/4 cup toasted organic almonds, with skins (cooled)
3/4 cup organic AP flour
1/4 cup confectioners sugar (powdered sugar)
Generous pinch of fine sea salt
6 1/2 tablespoons unsalted sweet organic butter, cut into cubes
1 large Organic Egg yolk
if needed, 1 tablespoon iced water

Lemon Curd
2 whole organic eggs + 2 organic egg yolks
3/4 cup granulated sugar
2 teaspoons organic cornstarch
1 heaped tablespoon fine grated lemon zest
3/4 cup freshly squeezed organic Meyer lemon juice or organic lemon juice
6 tablespoons unsalted sweet organic butter, in small cubes

Preparation:
1. Crust - Finely chop almonds. Place in bowl of food processor with flour, confectioners sugar and sea salt, pulse until well incorporated. Add 1/2 the cold butter, pulse 4 to 5 times until incorporated, then add the other half of the cold butter. Pulse 3 - 4 times until incorporated, should look a little like wet sand. And the yolk and tablespoon of ice water if needed, pulse until combined. The Dough will be quite soft and a little wet. Wrap in plastic and let rest for about 10 minutes in fridge. 

2. Using a 9 inch round fluted tart pan with a removable bottom,   press the dough in all around the sides and bottom evenly. I use a piece of plastic wrap over the top to help spread the dough evenly with my fingertips. Place pan back in fridge for 30 minutes before baking. 
3. Meanwhile, preheat oven to 425 F. 
4. Bake for about 11 to 12 minutes, or until golden brown all over. Remove from oven and let cool on rack for at least 30 minutes. 

5. Curd - Whisk together the eggs and yolks. Slowly wish in granulated sugar. Separately, whisk together the lemon juice and cornstarch to remove any lumps. Add cornstarch mixture to egg mixture along with lemon zest. Whisk to combine and pour into a non reactive medium sauce pan. 
6. Over medium heat, bring mixture to boil, whisking constantly, should take about 5 minutes to reach a boil if not sooner. Let boil for 2 minutes, this will cook off any cornstarch flavor that may remain and ensure the proper consistency of the curd. 
Remove from heat and whisk in butter until very smooth. 
7. Pour into bowl and cover with plastic wrap, making sure to place plastic directly on top of the curd in order to prevent it from oxidizing. 

8. Assembly - Remove crust from tart pan gently, place on service platter of your desire. Spoon curd into the shell and smooth with an offset spatula.
9. Serve within 4 hours of filling crust. Otherwise, crud can be made 2 days ahead, and crust can be made 1 day ahead.