Lemon Crostata

Ingredients

• 3/4 cup whole almonds with skins (1/4 pound), toasted and cooled
• 2 cups all-purpose flour, divided
• 10 tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1 large egg, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 3/4 teaspoon pure almond extract
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 5 large egg yolks
• 3/4 cup plus 1 tablespoon sugar, divided
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 6 tablespoons unsalted butter, cut into bits
• 3/4 teaspoon salt
• Equipment: an 8-inch springform pan; a pastry/pizza wheel

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