For crust, blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough water by tablespoons to bind dough; do not form ball. Gather dough into ball; flatten into disc. Wrap in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead.)

Roll dough out on a floured surface to 13" round. Transfer dough to 9" tart pan with removable bottom. Press onto bottom and up sides of pan; trim edges. Gather scraps and reroll into 9x7" rectangle. Cut out ten 9 x 1/2" strips. Cover and refrigerate tart and strips while preparing

For filling, preheat oven to 350°F. Using electric mixer, cream butter and shortening in a small bowl until light and fluffy. Using an electric mixer, beat almond paste in a medium bowl until softened. Gradually beat in eggs, then sugar. Continue beating until fluffy, about 5 minutes. Beat in butter mixture. Mix in flour and lemon peel.

Spread 1/2 cup jam over bottom of tart. Pour filling over. Arrange 5 dough strips atop filling, spacing evenly. Repeat in opposite direction with remaining dough strips, creating a lattice top. Press dough strips at tart edges to seal. Bake until golden brown, about 1 hour 10 minutes. Transfer tart to rack. Brush lattice strips with 1 tb melted jam. Cool completely.

Zone Iv - Stinson Beach, Ca