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In a food processor, place the butter, powdered sugar, ground coriander, and salt. Process until the mixture is thoroughly creamed together.
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To the creamed mixture, add the egg yolks, lemon zest, and vanilla. Process until combined.
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Add in the flour and pulse until the mixture looks like coarse breadcrumbs. Try not to over-mix.
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Sprinkle the cold cream over the flour and butter crumbs. Pulse just a few times to begin to combine. But do not process it into a ball. It should still be loose and crumbly.
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Turn the mixture onto a work surface and gather it into a ball blending as you go to make a smooth dough. The key is not to overwork the dough, as it will become tough. Shape the dough into a log shape, wrap it in plastic wrap, and let it chill for at least 1 hour to relax.
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Slice the dough into ¼ inch slices. Arrange in single layer on the bottom of an 11-inch tart pan with a removable bottom. Press and smooth it out until you have a uniform crust coming all the way up the side of the tart pan. Try not to have too thick of a bottom corner near the edge.
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Prick a few places on the bottom of the crust with a fork.
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Place the crust into the freezer and freeze for 1 hour or even overnight
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To Make the Frangipane Filling and Finish the Tart
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Preheat the oven to 350°.
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When the oven has preheated: place the frozen tart shell directly from the freezer into the oven.
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Bake for 15-20 minutes or until the crust is beginning to become lightly golden brown.
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Remove the baked tart shell from the oven and let it cool for 20 minutes on a rack. Meanwhile, you make the frangipane filling.
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Turn the oven down to 325°