Lemon Crostata

3/4 cup whole almond s 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 For filling and assembly

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:

Equipment: an 8-inch springform pan; a pastry /pizza wheel