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6 to 8
By Craig Claiborne
Preheat oven to moderate (350°F.).
Line a nine- or ten-inch flan ring with the pastry. Chill.
Cream the butter. Stir in the almond paste alternately with the eggs. Beat until smooth. Stir in the lemon rind and flour.
Brush the pastry with additional melted butter and fill almost to the top with the filling. Bake on the lowest rack in the oven for nearly one hour, until the tart is golden brown.
Brush the tart while still hot with hot apricot glaze. Sprinkle with the slivered almonds.
© 1966 Craig Claiborne estate. All rights reserved.