Lemon Tart with Almond Crust

This is the same lemon tart filling I used for my concoction the other day, but the almond crust recipe deserves to be posted as well.

Almond Crust
1 cup flour
1/3 cup sliced almonds
1/4 cup sugar
6 Tbsp. butter, cut into small cubes
1/2 tsp. almond extract
3-5 Tbsp. ice water

Process first four ingredients in food processor until they resemble coarse sand. Dump in all the butter and almond extract. Pulse until butter is the size of peas. Add ice water and pulse just enough to incorporate the water. The dough should hold together when pinched but not be sticky.

Shape dough into disk, and wrap in plastic wrap. Chill at least 30 minutes prior to rolling out. Preheat oven to 425ºF with rack in lower third. Spray 9-inch tart pan with removable sides. Roll dough on lightly floured surface and place it into tart pan. Freeze until firm, and then bake 20-25 minutes until golden brown. (Use tin foil and baking beans to help it hold its shape.) Reduce oven heat to 325ºF.

Make lemon tart filling:

Lemon Tart Filling
3 eggs
3 egg yokes
1 cup sugar
3/4 cup lemon juice (fresh, if possible)
2 Tbsp. lemon yest
6 Tbsp. butter

Whisk all ingredients except butter together in large saucepan. Add butter and cook over medium-low heat, stirring constantly. Cook until filling thickens slightly.

Pour filling into crust and bake until set, about 10 minutes. Cool before removing sides and transfer to a serving platter. Cool completely before cutting. Tart can be frozen.