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Preheat the oven to 375°F. In a small bowl, mix the powdered sugar and egg; add vanilla. Place flour, almond and salt in a bowl and work in the butter until it has pea-sized crumbles; add the egg and sugar mixture, knead lightly just until the dough forms a ball. Wrap in cling wrap and allow the pastry to rest in the refrigerator for approximately 1 hour.
Roll out the pastry. Line a tart pan with the pastry, cover with a circle of greaseproof paper and scatter with a handful of dried beans or uncooked rice (to keep the pastry from bubbling while baking). Bake in the pre-heated oven for 10 minutes with the beans/rice, remove the waxed paper and beans/rice and bake for another 10 minutes. Remove from oven, set aside and cool.
Reduce the temperature to 300°F. For the filling, break eggs into a bowl, add the Organic Sugar and beat lightly until blended. Pour the cream onto the egg mixture and stir in lemon juice and zest. Pour into tart crust and bake for 40 minutes or until set. When cooled, dust with powdered sugar and serve.
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