Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| ½ teaspoon | Baking powder |
| 1 dash | Salt |
| ¼ cup | Sugar |
| ¼ teaspoon | Ground mace |
| ⅛ teaspoon | Ground nutmeg |
| ½ cup | Butter or margarine; softened |
| ⅓ cup | Chopped almonds; toasted |
| 2 \N | Egg yolks |
| 2 tablespoons | Whipping cream |
| 1 teaspoon | Grated lime rind |
Combine first 6 ingredients; cut in butter with pastry blender until mixture resembles coarse meal. Stir in almonds. Add egg yolks, whipping cream and lime rind; stir with a fork until all ingredients are moistened.
Shape dough into a ball, and chill 30 minutes.
Press pastry into the bottom and up sides of a 10-inch round tart pan.
Bake at 350 degrees for 15 minutes. Yields: crust for one 10-inch tart.
MAGAZINE ARTICLE
NANCY BONE,
GADSDEN, AL
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .