Double-Crust Lemon Tart with Berries
6 servings

Filling:
1 cups sugar
2/3 cup strained fresh lemon juice
½ cup (1 stick) unsalted butter, cut into pieces
3 tablespoons grated lemon peel
3 large eggs
 

Crust:
1/4 cup blanched slivered almonds
1 ¾ cups all purpose flout
¼ cup sugar
Pinch of salt
10 tablespoons (1 ¼ sticks) unsalted butter, room temperature
1 large egg
1 tablespoon milk
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

1 egg white, beaten until frothy
Additional sugar
Whipped cream
1-pint basket fresh strawberries
1 ½ pint basket fresh raspberries
Fresh mint sprigs
 

For Filling:  Bring first 4 ingredients to boil in heavy large saucepan, stirring to dissolve sugar.  Whisk eggs in medium bowl to blend.  Gradually whisk in hot butter mixture.  Return mixture to saucepan and stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil.  Pour into bowl.  Cover; chill overnight.

For Crust: Finely grind almonds in processor.  Transfer to bowl.  Mix in flour, ¼ cup sugar and salt.  Blend butter, 1 egg, milk, lemon peel and vanilla in processor until combined.  Add dry ingredients and blend in using on/off turns until dough begins to come together.  Turn dough out onto lightly floured surface and knead just until smooth.  Divide dough into 2 unequal pieces that are 1/3 and 2/3 of entire amount.  Flatten each piece into disk.  Wrap in plastic and refrigerate at least 30 minutes.  (Can be prepared 1 day ahead.  Let soften slightly at room temperature before rolling if necessary.)

Preheat oven to 375º F.  Roll out larger dough piece between sheets of waxed paper or plastic wrap to 12 inch round.  Peel off top sheet of paper. Invert dough into 9 inch diameter tart pan with removable bottom.  Peel off top sheet of paper.  Press dough onto bottom and up sides of pan, forming ½ inch high rim of pastry above pan.  Crimp edge.  Spoon cold filling into tart shell. Roll out smaller dough piece between sheets of waxed paper to 9 ½ inch round.  Place atop filling in tart.  Press dough top and sides together to seal.  Fold crimped edge in.  Press with fork tines to form decorative design.

Bake tart until top is brown, about 35 minutes.  Transfer to rack and let stand 5 minutes. Brush top of tart with egg white; sprinkle with sugar.  Bake 10 minutes more.  Transfer tart to rack and cool completely.  Remove tart pan sides.  Transfer tart to platter.  Cut into wedges.  Top with cream, berries and mint.