Lemon Chess Tart

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2/3 cup almond meal
• 2/3 cup powdered sugar, sifted
• 11 tablespoons unsalted butter, room temperature
• 1 egg
• 2 teaspoons lemon peel, finely grated
• 1 pinch salt
• 1 1/2 cups pastry flour, plus
• 2 tablespoons pastry flour (or all purpose flour)
• melted butter
• 1/4 cup whipping cream
• 1 tablespoon yellow cornmeal
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar (scant)
• 3 eggs, room temperature
• 1 teaspoon lemon peel, finely grated
• 1 teaspoon fresh lemon juice
• 1/8-1/4 teaspoon lemon extract (optional)
• 2 -3 tablespoons powdered sugar
• whipped cream (garnish) (optional)

Recipe

• 1 mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
• 2 transfer to bowl of electric mixer and add butter; beat until light.
• 3 blend in eggs, lemon juice and salt.
• 4 beat in flour all at once until just combined;do not overmix.
• 5 gather dough into a ball and wrap in plastic.
• 6 refrigerate at least 3 hours.
• 7 roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (keep surface and rolling pin well floured to prevent sticking.).
• 8 fit dough into 10-inch tart pan;trim edges.
• 9 cover with plastic wrap and refrigerate for at least 1 hour.
• 10 preheat oven to 400 degrees.
• 11 brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
• 12 fit buttered side down into shell.
• 13 fill shell with dried beans or pie weights.
• 14 bake until dough is set, 15 to 20 minutes;remove foil and weights.
• 15 continue baking shell until golden brown, about 5 minutes.
• 16 reduce oven temperature to 350 degrees.
• 17 stir cream into cornmeal in small bowl.
• 18 cream butter and sugar in bowl of electric mixer until light and fluffy.
• 19 beat in eggs, one at a time, and continue beating until light.
• 20 blend in cornmeal mixture, lemon peel, juice and extract.
• 21 spoon filling into shell almost to rim; do not overfill.
• 22 bake tart until custard is set, about 30 minutes. (if edges brown to quickly, cover with strips of foil.).
• 23 cool on rack.
• 24 just before serving, dust lightly with powdered sugar.
• 25 garnish with whipped cream and berries, if desired.