1. Preferably use a tart tin (9" or 24 cm) with loose bottom -- the type with the corrugated sides. Grease well. An ordinary tart plate can also be used. 2. Put the flour and salt in a mixing bowl. Rub in the butter with your fingertips until you have a crumbly mixture. Add the soft butter, egg yolks and vanilla, and knead the dough until smooth. Press it into the greased tart tin and prick the bottom with a fork. 3. Preheat oven to 350 deg F/180 deg Celsius. 4. Chill the crust in fridge for about 30 minutes. Put baking paper in the crust, weigh down with raw rice or beans, and bake for 10 minutes. Remove the baking paper and rice/beans, and bake about 8 minutes longer or until crust is golden. Cool slightly. 5. Spread the smooth apricot jam (not sure if the US still calls it jelly!) over the base. 6. With an electric beater whisk the butter and sugar until light. Add the eggs one by one, as well as the almond and vanilla essence, whisking well, until you have a light, pale and creamy mixture. 7. Whisk in the almonds, flour, salt and lemon zest. Spread this mixture over the jam base. 8. Bake about 25 minutes, until the filling is pale brown and set. (The baking time can vary, so check the tart. It might need 5 minutes longer). 9. If using, arrange the drained apricot halves, round side up, on the tart. ---------------------------------------------------------------------------
Nutrition
Ingredients
