Making Crust:

Finely grind almonds in processor

Add flour, sugar and salt until blended

Add butter and process until mixture resembles coarse meal

With machine running add water 1 tbs at a time and blend until moist clumps form

Gather dough into a ball , flatten into disk

Wrap in plastic ; chill at least 1 hour and up to 1 day

Baking Crust

Preheat oven to 375

Roll out dough on floured surface to 12 inch round

Transfer to 9 inch diameter tart pan with removable bottom

Fold dough overhang in pressing to adhere and forming double thick sides

Pierce dough all over with fork

Freeze for 20 minutes

Bake crust until set and light golden about 30 minutes , piercing crust with fork if crust bubbles

Cool on rack for 15 minutes

Filling

Return oven to 375

Whisk lemon juice and sugar in a medium bowl to blend

whisk in creme fraiche

Whisk in eggs , one at a time

Pour mixture into crust

Baking

Bake tart until filling is set, covering crust edges with foil if browning too quickly about 35 minutes

Cool pan completely in pan on rack

Refrigerate until cold or about 2 hours (can be prepared 1 day in advance)

Remove pan sides

Garnish with lemon slices and serve

‍

‍

‍