Directions for Crust

1. Prep: Position a rack in the center of the oven and preheat to 350F, and spray oil on a 9-inch removable bottom fluted tart pan.
2. Blend: Add into a food processor, the flour, almonds, sugar, butter, almond extract, and sea salt. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.
3. Form the crust: Add half of the soft dough to the tart pan and start pressing it into the sides evenly (see photo collage above). Add remaining dough and press into the bottom, keeping the top edge of the sides level. [See Notes section for "Crust Rolling Tips"]
4. Bake: Place the tart crust on a baking sheet and bake for 15 minutes. After 15 minutes, take the tart out of the oven and gently press down the bottom and the sides, using a flat measuring cup. Place the tart back into the oven. Bake for additional 10 minutes. The crust will be partially baked, but if it’s too soft, bake it for another 5 minutes or so.
5. Remove the crust from the oven. While it’s still hot, do the previous step using a measuring cup to gently press down the bottom and the sides.
6. Cool: Let it cool down on a wire rack.

 Directions for Lemon Curd

1. Preheat: Lower the oven temperature to 325F degrees.
2. Add the sliced butter with the lemon zest to a glass mixing bowl. Place a strainer on top. Set aside.
3. Whisk: Using a heavy-bottomed saucepan over medium-low heat, whisk together the eggs, egg yolks, sugar, Amoretti Natural Lemon Artisan Flavor, and salt to combine. [Alternative: Instead of the Amoretti Natural Lemon, add 3/4 cup lemon juice and 1 extra tablespoon grated lemon zest.]
4. Stir: After it is well combined, switch to a heat-proof silicone spatula and keep stirring constantly, making sure you scrape the bottom and sides to prevent lumps or stickiness. Lower the heat to low during the last two to three minutes of the process. This whole process will take around 10 minutes. Set your timer.
5. Check the temperature using an instant-read thermometer, which should be around 160-165F after the 10 minutes is up. Remove from the heat.
6. Strain: Pass the curd through the strainer on the bowl with the butter that we set up in step #2. Use a spatula to help the process along. Do not press down too hard; very gently.
7. Stir the curd with the butter until the butter has dissolved completely.
8. Pour the lemon curd into the crust. Using an off-set spatula, even out the top. Before you take it to the oven, gently tap the mold on the countertop to release any air bubbles.
9. Bake for 20-25 minutes. Check after 20 minutes. The consistency should be firm and solid like Jell-o
   1. If it’s too watery, it is undercooked and needs more time.
   2. If it cracked, it’s over baked.
10. Chill for 4 hours or overnight is even better. After it is cool, remove from the mold.
    1. Tip: Gently place the tart on top of an upside-down bowl and the round side ring will come right off.
11. Cut: Place the tart on a flat round plate. Using a sharp knife, cut into wedges.
12. Serve with mascarpone cream, whipped cream, or a dollop of crème fraiche. You can also sprinkle with powdered sugar.

Optional Mascarpone Cream Directions:

1. Whip: In a large mixing bowl, with an electric mixer on medium to high speed, beat the whipping cream, xanthan gum, and powder sugar until stiff peaks form.
2. Add Mascarpone: Add the soft mascarpone cheese until is well combined. Do not over mix.
3. If you want, you can do the decoration use a pastry bag and make little stars like shown in the photo.