Swiss Easter Rice Tart

1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners? sugar


Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.

Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.

Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Pur?e in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.

Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.

Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners? sugar before serving.
From the NY Times, citing nickmalgieri.com.