Frangipane Lemon Tart
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 cup unsalted butter
1 egg, lightly beaten
1/2 cup unsalted butter, softened
1 (8 ounce) can almond paste, kneaded until soft
2 eggs, beaten
1 teaspoon grated lemon zest
1/2 teaspoon almond extract
1 tablespoon all-purpose flour
Glazed Lemon Slices
2 lemons, thinly sliced and seeded
Sliced almonds (for garnish)
1 cup granulated sugar
Pastry: Cut butter into 8 pieces. In food processor, blend flour, sugar, lemon zest, salt and butter until the consistency of meal. Pour into a bowl. With a fork blend in egg until all dough is moistened and starts to hold together. On floured surface, knead dough lightly with fingertips until it forms a ball. Add a sprinkling of water, if necessary. Wrap dough in plastic wrap and refrigerate 1 hour or overnight. Roll out chilled dough between 2 pieces of floured wax paper. Fit into a 9-inch tart pan. Trim dough even with edge. Refrigerate until ready to bake.
Frangipani Filling: Cream butter in food processor or blender. Add almond paste in small pieces alternately with beaten eggs. Process until smooth, scraping sides often. Add zest, almond extract, and flour. Process until blended. Heat oven to 350 degrees F. Set tart pan on baking sheet. Spread Frangipani Filling in bottom pastry shell. Bake for 50 minutes until filling is golden and set. Cool on rack.
Glazed Lemon Slices: Layer lemon slices in medium saucepan. Add enough water to cover. Bring to boiling. Reduce heat; boil gently until lemon rinds are tender, 25 to 30 minutes. Remove lemon slices with slotted spoon. drain on paper towels. Reserve 1 cup cooking liquid in pan. Gradually add 1 cup sugar, stirring over medium low heat until sugar dissolves. Bring to rapid boil. Boil until mixture becomes a thick syrup. A small spoonful of syrup should hold its shape when dropped onto a cold saucer. Remove syrup from heat.
To serve, arrange lemon slices in circles on top of tart. Glaze with some of the hot lemon syrup. Garnish with violets and sliced almonds. Surround the tart with lemon geranium leaves.