Directions

Heat oven to 350 degrees. Spread whole almonds in single layer on baking sheet. Toast in center of oven until almonds are lightly browned in centers, 10 to 15 minutes; cool. 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- or 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, then gently stir lemon curd mixture into remaining cream just to blend thoroughly. Remove side of tart pan. 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.

*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