CRUST:

2 2/3 c. all-purpose flour
1 1/3 c. sugar
1 1/3 c. unsalted butter (very soft)
1 whole lg. egg
1/2 tsp. salt

FILLING:

1 c. grated or finely chopped almonds
1/2 c. sugar
1 tsp. grated lemon (or if making orange, use grated orange)
1 egg, slightly beaten
4 whole almonds for garnish

Use a 9-inch fluted tart pan with a removable bottom. Preheat oven to 325 degrees. Grease pan lightly. Lightly spoon the flour into measuring cup and level off.

In large bowl, using electric mixer, blend all crust ingredients at lowest speed until dough forms. Chill dough. Then divide in half and spread the one half in bottom of tart pan.

In small bowl, with electric mixer, blend filling ingredients (except for the whole almonds). Spread filling over the bottom of the crust leaving about 1/2 inch on the sides.

Between 2 pieces of waxed paper, roll or press out the other half of the dough and place over the filling and press sides lightly together. Garnish center with almonds and bake in oven for 55 to 60 minutes, until just a pretty light golden brown. Cool at least 15 minutes before removing from pan. May also use a raisin or fig filling. But place foil below pan while baking.