A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.
After a hearty full meal, have yourself a mouth-watering ice cream for dessert!
Ingredients:
For pastry dough
3/4 cup whole almonds with skins
(1/4 pound), toasted and cooled
2 cups all-purpose flour, divided
11/4 sticks unsalted butter, softened
1/2 cup sugar
1 large egg, lightly beaten
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Northridge Ice Cream
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