Preheat oven to 425 degrees. Mix flour, and salt in bowl. Blend in butter with fingertips or pastry blender. Using a fork, mix to a dough with water. Roll dough on a lightly floured pastry cloth or board to a 9 inch circle. Fir into bottom of an 8 inch layer pan with removable bottom or a pie plate. Pastry will extend up sides. Prick pastry all over with fork. Bake until firm but only very lightly browned, 10 to 15 minutes. Combine sugar, ground almonds, and apple. Spread over baked pastry, making sure the mixture gets all the way to the sides of pan. Peel lemons; pull apart into segments, discarding membrane. Arrange lemon segments in cartwheel pattern over surface of almond mixture. Beat egg and cream together lightly, just enough to mix. Pour over entire tart. Sprinkle with powdered sugar. Bake until set ans lightly browned, about 30 minutes. Let stand until lukewarm before serving. It is best served just warm but can be cooled and chilled.
|