Active Time

　　1 1/2 hr

　　Total Time

　　5 1/2 hr

　　A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

　　

Ingredients

Makes 8 servings

　　

For pastry dough

3/4 cup whole almonds with skins (1/4 pound), toasted and cooled

　　2 cups all-purpose flour, divided

　　10 tablespoons unsalted butter, softened

　　1/2 cup sugar

　　1 large egg, lightly beaten

　　1/2 teaspoon pure vanilla extract

　　3/4 teaspoon pure almond extract

　　2 teaspoons grated lemon zest

　　1/2 teaspoon salt

　　

For filling and assembly

5 large egg yolks

　　3/4 cup plus 1 tablespoon sugar, divided

　　1 tablespoon grated lemon zest

　　1/2 cup fresh lemon juice

　　6 tablespoons unsalted butter, cut into bits

　　3/4 teaspoon salt

　　

Equipment:

Equipment: an 8-inch springform pan; a pastry/pizza wheel

　　

Make dough:

Step 1

Pulse almonds with 1/4 cup flour in a food processor until finely ground, being careful not to grind to a paste.

　　

Step 2

Beat together butter and sugar with an electric mixer until pale and fluffy. Chill 1 tablespoon beaten egg for egg wash and beat remaining egg into butter mixture. Beat in vanilla and almond extracts. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until a dough just forms. Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.

　　

Make filling:

Step 3

Beat yolks with 3/4 cup sugar using cleaned beaters until very thick and tripled in volume, about 5 minutes. Transfer to a heavy medium saucepan and stir in zest, juice, butter, and salt. Cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and mixture begins to bubble, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with parchment paper, until cold, at least 1 hour.

　　

Bake crostata:

Step 4

Preheat oven to 375°F with rack in middle. Generously butter springform pan.

　　

Step 5

Roll out 1 piece of dough (keep other piece chilled) between 2 sheets of parchment into a 12-inch round (dough will be very tender). Remove top sheet of parchment and invert dough into springform pan. (Dough will tear easily; patch it with your fingers.) Press dough over bottom and 1 inch up side of pan, trimming excess.

　　

Step 6

Chill shell and roll out remaining dough between sheets of parchment into a 12-inch round. Remove top sheet of parchment, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide, still on parchment, onto a baking sheet. Chill until firm, 30 to 45 minutes.

　　

Step 7

Bake shell until bottom is pale golden and edge is golden, 15 to 20 minutes. Cool shell in pan on a rack, about 30 minutes.

　　

Step 8

Spread filling in shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with egg wash and sprinkle crostata with remaining tablespoon sugar.

　　

Step 9

Bake crostata until pastry is golden and filling is bubbling, 25 to 30 minutes. Cool completely in pan on a rack, about 2 hours (juices will thicken).

　　Cooks' notes:

　　·Dough can be chilled up to 2 days.

　　·Crostata is best the day it is made but can be baked 1 day ahead and chilled, covered (once cool). Serve at room temperature.