Ingredients

• 3 tablespoons sugar
• ½ cup cold butter; cut into 8 chunks
• 1 teaspoon almond extract
• 2 tablespoon ice water; approximately
• ¾ cups whipping cream
• ½ cup prepared lemon curd; at room temperature
• 2 cups fresh fruit slices; and or berries, approximately
• 1 tablespoon apple jelly; melted (optional)
• 2 tablespoons sliced almonds (toasted)

Directions

• Directions
• Heat oven to 350 degrees. To make crust, place almonds in bowl of food processor fitted with steel blade. Process until finely chopped. Add flour and sugar; pulse to blend. Add butter and extract. Process until thoroughly blended. Gradually add up to 2 tablespoons ice water through feed tube, just until mixture comes together.
• Gather dough into a ball and press evenly onto bottom and sides of 9 ½ inch tart pan with removable bottom. Bake in center of oven about 25 minutes until set and lightly browned. Cool on rack.
• Meanwhile, in bowl whip cream to form firm peaks. Measure lemon curd into small bowl; whisk in about ½ cup of the cream to blend. Gently stir lemon curd mixture into remaining cream just to blend thoroughly.
• Spread lemon cream in tart shell. Decorate with fruit. Brush fruit lightly with jelly. Refrigerate up to 8 hours. Garnish with sliced almonds just before serving. (You can substitute 1 ½ cups light or regular whipped topping for the whipping cream, whipped.)
• To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.