*  Exported from  MasterCook II  *
 
                             Almond Lemon Tart
 
 Recipe By     : Caprial’s Favorites, Chef Caprial Pence
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crust:
                         In Food Processor Add:
    2      C             Flour
      1/2  C             Powdered Sugar
    1      Tsp           Almond Extract
      1/2  Tsp           Salt
    1      C             Unsalted Butter
 					
                         Almond Lemon Filling:
    1      C             Almonds -- or hazelnuts
      1/2  C             Almond Paste
      1/2  C             Sugar
    2                    Lemons -- juice of
    1                    Lemon Zest
    3                    Egg Beaters® 99% Egg Substitute -- or equiv
      1/2  C             Cream
 
 Mix the first 3 ingredients then add the butter thru the feed tube while 
 the processor is running.  Turn up till ball forms.
 
 Press into flan pan with removable bottom.  Spray flan pan first.  Take a 
 chunk of dough and roll into a rope.  Finger press it into the sides of 
 the flan pan flutes.  For the bottom part of the crust, flatten a chunk 
 and press with fingers into bottom.  (Can do 1 day ahead.)  Bake at 350 
 deg F till lightly brown.
 
 For filling:
 In food processor blend the first 3 ingredients to a nice meal texture. 
 Then add the lemon zest and juice to the almond mixture.  Process.  Add 
 cream thru the feed tube.  Pour into the crust.  Jiggle and turn to remove 
 bubbles.  Bake at 350 deg F for 20 - 25 min or till knife comes out clean.
 
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