MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Crostata
 Categories: Citrus, Nuts, Desserts
      Yield: 8 Servings
 
MMMMM---------------------------DOUGH--------------------------------
    3/4 c  Whole almonds with skins;
           - toasted, cooled
      2 c  All-purpose flour; divided
     10 tb Unsalted butter; softened
    1/2 c  Sugar
      1 lg Egg; lightly beaten
    1/2 ts Pure vanilla extract
    3/4 ts Pure almond extract
      2 ts Lemon zest; grated
    1/2 ts Salt

MMMMM--------------------FILLING AND ASSEMBLY-------------------------
      5 lg Egg yolks
    3/4 c  Sugar; +1 tb, divided
      1 tb Lemon zest; grated
    1/2 c  Fresh lemon juice
      6 tb Unsalted butter; in bits
    3/4 ts Salt
 
  Dough:

  Pulse almonds with 1/4 cup flour in a food processor until finely
  ground, being careful not to grind to a paste.
  
  Beat together butter and sugar with an electric mixer until pale
  and fluffy.
  
  Chill 1 tb beaten egg for egg wash and beat remaining egg into
  butter mixture. Beat in vanilla and almond extracts.
  
  At low speed, mix in almond mixture, zest, salt, and remaining
  1-3/4 cups flour until a dough just forms. Halve dough and form
  each half into a 5 to 6" disk. Wrap disks separately in plastic
  wrap and chill until firm, at least 30 minutes.
  
  Filling:

  Beat yolks with 3/4 cup sugar using cleaned beaters until very
  thick and tripled in volume, about 5 minutes. Transfer to a heavy
  medium saucepan and stir in zest, juice, butter, and salt. Cook
  over medium-low heat, whisking frequently, until curd is thick
  enough to hold marks of whisk and mixture begins to bubble, about
  6 minutes. Transfer lemon curd to a bowl and chill, its surface
  covered with parchment paper, until cold, at least 1 hour.
  
  Bake Crostata:

  Preheat oven to 375°F/190°C with rack in middle. Generously
  butter springform pan.
  
  Roll out 1 piece of dough (keep other piece chilled) between
  2 sheets of parchment into a 12" round. Dough will be very tender.
  
  Remove top sheet of parchment and invert dough into spring form
  pan. Dough will tear easily; patch it with your fingers. Press
  dough over bottom and 1" up side of pan, trimming excess.
  
  Chill shell and roll out remaining dough between sheets of
  parchment into a 12" round.
  
  Remove top sheet of parchment, then cut dough into ten (1/3"-wide)
  strips with pastry wheel and slide, still on parchment, onto a
  baking sheet. Chill until firm, 30 to 45 minutes.
  
  Bake shell until bottom is pale golden and edge is golden, 15 to
  20 minutes. Cool shell in pan on a rack, about 30 minutes.
  
  Spread filling in shell and arrange 5 strips 1" apart on filling.
  
  Arrange remaining 5 strips 1" apart diagonally across first strips
  to form a lattice with diamond-shaped spaces. Trim edges of all
  strips flush with edge of shell. Brush lattice top with egg wash
  and sprinkle crostata with remaining 1 tb sugar.
  
  Bake crostata until pastry is golden and filling is bubbling, 25 to
  30 minutes. Cool completely in pan on a rack, about 2 hours. Juices
  will thicken.
  
  Notes:
  
  Dough can be chilled up to 2 days.
  
  Crostata is best the day it is made but can be baked 1 day ahead
  and chilled, covered once cool. Serve at room temperature.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  Recipe FROM: Gourmet Magazine, Apr 2008
  
  Formatted by: Dave Drum, May 11, 2008
  
  Uncle Dirty Dave's Archives
 
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