Name: Lemon Crostata
Cook time: 1 1/2 hr
Total time: 5 1/2 hr
Yield: Makes 8 servings
Ingredients: 3/4 cup whole almonds with skins (1/4 pound), toasted and cooled; 2 cups all-purpose flour, divided; 10 tablespoons unsalted butter, softened; 1/2 cup sugar; 1 large egg, lightly beaten; 1/2 teaspoon pure vanilla extract; 3/4 teaspoon pure almond extract; 2 teaspoons grated lemon zest; 1/2 teaspoon salt; 5 large egg yolks; 3/4 cup plus 1 tablespoon sugar, divided; 1 tablespoon grated lemon zest; 1/2 cup fresh lemon juice; 6 tablespoons unsalted butter, cut into bits; 3/4 teaspoon salt; Equipment: an 8-inch springform pan; a pastry/pizza wheel

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Lemon CrostataRoland Bello

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

Cooks' 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 notes

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