The hot Mediterranean climate of Provence is more favorable to savory dishes than to desserts based on cream and eggs. Notable exceptions include the amazing array of candied fruits in pâtisseries, sweet fritters such as Bugnes that stand up well to the heat, and this quintessential lemon tart.
Make the pâte sucrée and chill until firm, 15 to 30 minutes. Roll out the dough and line the tart pan, and then chill for 30 minutes. Heat the oven to 375°F/190°C and set a baking sheet on a low shelf to heat. Bake the tart shell blind on the hot baking sheet and then let it cool, leaving the baking sheet in the oven and the oven on.
For the filling, pulse the almonds with
Set the tart shell on the hot baking sheet in the oven, and pour in the filling. Bake until set and golden brown, 25 to 30 minutes. Let cool, then unmold the tart onto a platter. Serve at room temperature, sprinkling with confectioners’ sugar.
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