Almond Fruit Tart With Lemon Cream Recipe

Heat oven to 350 degrees. To make crust, place almonds in bowl of food processor fitted with steel blade. Process until finely chopped. Add flour and sugar; pulse to blend. Add butter and extract. Process until thoroughly blended. Gradually add up to 2 tablespoons ice water through feed tube, just until mixture comes together.

Gather dough into a ball and press evenly onto bottom and sides of 9- or 9 1/2-inch tart pan with removable bottom. Bake in center of oven about 25 minutes until set and lightly browned. Cool on rack.

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.

Remove side of tart pan. Spread lemon cream in tart shell. Decorate with fruit. Brush fruit lightly with jelly. Refrigerate up to 8 hours. Garnish with sliced almonds just before serving.