Almond tart

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16 servings
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By Food24 November 03 2009
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Ingredients (14)

Crust
250.00 ml flour — cake
60.00 ml castor sugar
125.00 g butter — softened
1.00 eggs — extra-large
0.00 salt — pinch
Filling
150.00 g almonds — ground
150.00 ml castor sugar
150.00 g butter — softened
4.00 eggs — extra-large
75.00 ml flour — cake
5.00 ml almond essence
50.00 ml jam — smooth, apricot
ICING
160.00 ml icing sugar — sifted
10.00 ml water — boiled
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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 &degC,
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 gla&eacute icing – it must fall off the spoon in a ribbon.
Spread over the tart and leave to harden.
Serve with tea or coffee.



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