Let’s see how to prepare the tart.

In a bowl, sift the flour with the baking powder, add a pinch of salt, sugar, and grated zest of half a lemon. Mix everything and add the room temperature butter cut into pieces and the egg. Knead with your hands until you get a smooth and homogeneous dough. Cover the dough with plastic wrap and let it rest for 30 minutes in the lower part of the refrigerator. In the meantime, prepare the cream, bring the milk with the zest of half a lemon to a boil, in a saucepan put the eggs and sugar and beat well with a hand whisk, add the sifted cornstarch always stirring with the whisk and grate the remaining lemon zest, remove the zest from the milk and pour it into the saucepan, always stirring to ensure no lumps form. Cook over low heat, always stirring until it thickens; it doesn’t need to be very thick since it will be baked in the oven. Let it cool with plastic wrap.

Remove the shortcrust pastry from the refrigerator and wait 5 minutes before rolling it out, take two-thirds of the pastry and roll it out with a rolling pin, you should get a sheet about 1/4 inch thick. Take a pan and line it with parchment paper or buttered and floured, put the pastry in the mold. Prick the pastry with a fork and pour the cream on top, leveling it with a spatula, if there is excess dough, roll the rolling pin over the mold to cut it, knead the remaining pastry with the excess, roll it out and cut it into strips with a serrated wheel. Decorate the tart with the strips alternating one from one side and one from the other so that they cross, fold the edge over itself, put the almonds on top, and bake in a preheated oven at 350°F for about 30 minutes or until the desired golden color. As always, I recommend checking the cooking time as it can vary from oven to oven.