preparation
Stir together flour, almonds, sugar, lemon rind, and salt in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knives, until coarse crumbs form. Whisk together egg and vanilla in a small bowl; stir into flour mixture until a dough forms. Shape into a disk. Wrap in plastic; refrigerate for at least 1 hour or overnight. Preheat oven to 350°. Grease and flour a baking sheet. Place dough on baking sheet; pat into a 10 inch circle, forming a high edge. Pierce bottom of dough all over with a fork. Bake until slightly browned, about 25 minutes. Place baking sheet on a wire rack and cool for 10 minutes; transfer shell to rack to cool completely. Melt jam with lemon juice in a small saucepan over low heat until spreadable. Spread 1/2 c. jam mixture over bottom of shell. Arrange berries on top, cut side down. Brush with remaining jam mixture. Serve with whipped cream on the side, if desired. |