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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.