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Almond Fruit Tart with Lemon Cream
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Prep time does not include 8 hours refrigeration.

Serves: 8

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American Dairy Dessert

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1 cup whole almonds
1 1/2 cups plus 2 tbl. flour
3 tablespoons Sugar
1/2 cups cold butter, cut into 8 chunks
1 teaspoon almond extract
2 tablespoons ice water
3/4 cups whipping cream
1/2 cups prepared lemon curd, at room temperature
2 cups fresh fruit slices and/or berries
2 tablespoons sliced almonds


  1. To toast almonds, spread in dry baking pan and bake at 350 degrees (F) for 5 minutes or until almonds are light brown; stir once or twice to ensure even browning.
  2. To make crust, chop almonds finely in food processor with a steel blade. Add flour and sugar; pulse to blend. Add butter and extract. Process until thoroughly blended. Gradually add up to 2 tablespoons ice water, just until mixture comes together. Gather dough into a ball and press evenly onto bottom and sides of 9 inch tart pan with removable bottom.
  3. Bake in center of oven about 25 minutes until set and lightly browned. Cool on rack.
  4. Meanwhile, in bowl whip cream to form firm peaks. Measure lemon curd into small bowl; whisk in about 1/2 cup of the cream to blend, then gently stir lemon curd mixture into remaining cream just to blend thoroughly.
  5. Remove side of tart pan. Spread lemon cream in tart shell. Decorate with fruit.
  6. Refrigerate up to 8 hours. Garnish with sliced almonds just before serving.

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