FOR THE CRUST:
3 cups flour
1 teaspoon salt
1/2 pound (2 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
1 large egg
1/8 to 1/4 teaspoon almond extract, or to taste
2 tablespoons lemon juice
FOR THE CONFIT:
8 lemons, preferably thin-skinned and seedless
3/4 cup sugar.
1. For crust, combine flour, salt, butter and 1 cup of sugar in a bowl. Mix with your fingers until it forms flaky crumbs and lumps. Mix in egg, almond extract and lemon juice. Continue to mix until it clumps; at first it may seem very dry. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes, up to 1 day ahead of baking.
2. For confit, slice off and discard ends of lemons. Slice 5 crosswise, peel and all, as thinly as possible. Remove any seeds and place in a bowl. Peel skin, including white pith, from remaining 3 lemons, then slice thinly crosswise, and add to bowl. Add 3/4 cup sugar and 2 tablespoons water. Toss and let sit at room temperature for at least 30 minutes or up to 2 hours.
3. Place lemon slices and their juice in a saucepan, and bring to a boil. Cook down until lemons are candied and small amount of liquid in pan is sticky and syrupy, about 15 minutes. Transfer to a bowl and let cool.
4. To bake, preheat oven to 350 degrees. Divide dough in half and form each half into a ball. Roll one ball until large enough to fit into a 9-inch round tart pan. Dough will be crumbly (more shortbread than pie crust); if it falls apart, press it back together. Spoon confit over crust, spreading evenly. Roll out second ball of dough and place on top, sealing edges but making sure no crust overlaps the rim (or tart will be difficult to remove later).
5. Bake until edges of tart are lightly golden, about 35 minutes, then sprinkle top with remaining 1/4 cup sugar. Return to oven for about 10 more minutes; edges should be lightly golden and crust cooked through but not browned. Serve warm or cooled.
Yield: 8 to 10 servings.
from the New York Times.