FLORENTINES: 1/2 cup (1 stick) unsalted butter 1 2/3 cups toasted sliced almonds (6 oz.) 14 tablespoons sugar 4-1/2 tablespoons all purpose flour 3 tablespoons grated orange peel 10 tablespoons whipping cream ALMOND CRUST 1 cup pastry flour 1/4 cup toasted sliced almonds, finely chopped 3 tablespoons sugar 1 teaspoon grated lemon peel 1/4 teaspoon salt 1/2 cup (1 stick) well-chilled unsalted butter, cut into pieces 1 tablespoon water 1/2 teaspoon almond extract 1 egg yolk beaten with 2 tablespoons whipping cream (glaze) Candied violets Candied lemon peel For curd: Combine lemon juice, sugar, eggs, yolks and lemon peel in heavy non-aluminum saucepan. Stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Remove from heat and stir in butter. Strain into medium bowl. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead.) For Florentines: Preheat oven to 325 ° F. Line baking sheets with parchment. Melt butter in heavy medium sauce-pan. Remove from heat. Mix in almonds, sugar, flour and orange peel. Add cream. Cook over low heat 3 minutes, stirring constantly. Spoon batter onto prepared sheets, using 1 tablespoon per cookie and spacing 3 inches apart. Using moistened fingertips, gently press each cookie into 2-1/2-inch-diameter round. Bake until golden brown, about 15 minutes. Cool on baking sheets. Transfer to paper towels to absorb butter. (Can be prepared 1 day ahead. Store in airtight container between sheets of waxed paper.) For crust: Combine flour, almonds, sugar, lemon peel and salt in large bowl. Cut in butter until mixture resembles coarse meal. Add water and almond extract and mix until dough gathers together. Gather dough into ball; flatten to disc. Wrap tightly and refrigerate 30 minutes. (Can be prepared up to 1 day ahead.) Roll dough out between lightly floured sheets of plastic wrap to 10-inch diameter round. Brush off any loose flour. Transfer to 9-inch tart pan with removable sides. Trim and finish edges. Refrigerate 30 minutes. Preheat oven to 350°F. Brush tart with glaze. Pierce bottom with fork. Bake until golden brown, about 20 minutes. Cool crust completely. Remove pan sides from crust. Spread 1/2 cup curd in tart shell. Cover with single layer Florentines. Spread remaining curd over. Chop remaining Florentines and sprinkle around edge of tart. Garnish with candied violets and candied lemon peel. (Can be prepared 1 hour ahead and refrigerated.) 8 servings