Almond tart

Recipe from: 12/26/2002 12:00:00 AM
Ingredients 17
Servings 16
Time

Ingredients

  • CRUST
  • 250
    ml
    cake flour
  • 60
    ml
    castor sugar
  • 125
    g
    softened butter
  • 1
    extra-large egg
  • pinch salt
  • FILLING
  • 150
    g
    (1 1/2 packets) ground almonds
  • 150
    ml
    castor sugar
  • 150
    g
    softened butter
  • 4
    extra-large eggs
  • 75
    ml
    cake flour
  • 5
    ml
    almond essence
  • 50
    ml
    smooth apricot jam
  • ICING
  • 160
    ml
    icing sugar, sifted
  • 10
    ml
    boiling water
 

Method

 
Crust
Mix all the ingredients and gather together to form a soft ball.
Roll out and line a 32 cm pie dish with the pastry.
Prick the base and chill until cold.
Preheat the oven to 150 °C,
Filling
Combine the almonds and castor sugar for the filling, add the butter and beat until light and creamy.
Add the eggs one by one, beating well after each addition.
Stir in small quantities of the cake flour at a time to prevent the mixture from separating.
Finally add the almond essence.
Spread the apricot jam over the chilled, unbaked pie crust and spoon the almond filling on top.
Bake for 1 hour or until done.
Remove from the oven and leave to cool completely.
Icing
Blend the icing sugar and boiling water.
Add drops of lemon juice to form a glaé icing - it must fall off the spoon in a ribbon.
Spread over the tart and leave to harden.
Serve with tea or coffee.
 

Read more on: bake
 

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