cup almonds - (abt 2 oz)
cups all-purpose flour
tablespoons unsalted butter - (¾ stick) chilled, and cut into ½" pieces
tablespoons ice water or more if needed
cup fresh lemon juice
tablespoons crème fraîche or sour cream
Lemon slices (optional)
Make crust: Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day. Preheat oven to 375 degrees. 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 20 minutes. Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature. Make filling: Whisk lemon juice and sugar in medium bowl to blend. Whisk in crème fraîche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust. Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes. Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Remove pan sides. Garnish tart with lemon slices, if desired. Cut into wedges and serve. This recipe yields 8 servings.