French Lemon Almond Tart



1 cup flour

1/4 cup sliced almonds

1 tablespoon sugar

1/4 teaspoon salt

7 tablespoons butter

1 tablespoon cold water

1/2 teaspoon almond extract


4 eggs


1/3 cup fresh lemon juice

2 tablespoons grated lemon zest

2 tablespoons butter

1/3 cup sliced almonds

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Crust: Preheat oven to 400°. Place dry ingredients in a food processor and pulse to combine. Cut butter into pieces and add to flour mixture. Pulse several times. Add water and almond extract. Process until mixture begins to clump. Gather dough into a ball. Place in the bottom of a 9 inch tart pan. Using a piece of plastic wrap, press dough on bottom and sides of pan. Freeze crust for 45 minutes, or until ready to use. When ready to prepare tart, remove from freezer. Line crust with foil, weight with dry beans. Bake for 15 minutes. Remove foil and beans and continue baking until crust is golden, about 2-5 minutes longer. Remove from oven and cool completely.
Filling: In a heavy saucepan, whisk together eggs and honey. Stir in lemon juice and zest. Cook over medium-high heat, whisking constantly until mixture is thick and just comes to a boil, approximately 5 minutes. Remove from heat and whisk in butter. Pour into a bowl. Chill at least 2 hours. Preheat oven to 350°. Spread filling in crust. Sprinkle with almonds and bake for 30 minutes. If edge of crust browns, cover with foil. Remove from oven. Cool completely before serving.
Serves: 8.