Title: Almond fruit tart with lemon cream
 Categories: Almonds, Desserts
      Yield: 8 Servings
 
      1 c  Whole natural almonds
  1 1/2 c  Flour; PLUS
      2 tb Flour
      3 tb Sugar
    1/2 c  Cold butter; cut into
           -8-chunks
      1 ts Almond extract
      2 tb Ice water; approximately
    3/4 c  Whipping cream *
    1/2 c  Prepared lemon curd; at room
           -temperature
      2 c  Fresh fruit slices; and/or
           -berries, approximately
      1 tb Apple jelly; melted, opt
      2 tb Sliced almonds; toasted *
 
  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.
  
  Servings: 8
  
  * You can substitute 1 1/2 cups light or regular whipped topping for
  the whipping cream, whipped
  
  * To toast almonds, spread in an ungreased baking pan. Place in 350
  degree oven and bake 5 to 10 minutes or until almonds are light
  brown; stir once or twice to assure even browning. Note that almonds
  will continue to brown slightly after removing from oven.