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Add a photoThis a delicious almond tart from my mother's notebook with recipies.
Ingredients
- Butter (100g)
- Caster sugar (2 tablespoons)
- Egg yolk (1)
- Plain flour (1/2 cup)
- Self-raising flour (1/2 cup)
- Ground almond meal (1/2 cup)
- Raspberry jam (1 1/2 cup)
- Filing**
- Butter (125g)
- Caster sugar (1/2 cup)
- Eggs (2)
- Groung almond meal (3/4)
- Rice flour (2 table spoons)
- Lemon rind grated (1/2 teaspoon)
- Icing**
- Icing sugar (1/2 cup)
- Lemon juice (2 teaspoons)
Directions
- Cream butter, egg yolk and sugar with electric mixer
- Add flour, ground almond meal and stir them
- Put it all on lightly floured surface and knead. Roll into a ball, cover with cling wrap, and then refrigerate for 30 min.
- In the meantime we can do am almond filling. We cream butter and sugar until we get a fluffy, light consistence. Separately beat in the eggs. Afterwards stir in the almond, rind and rice flour.
- Grease a 24 cm round pie dish. Using dish size as a guide, roll dough out on greaseparper then place into dish.
- Put raspberry jam on hte dough and spread almond filling on the top.
- Bake for 25 minutes in 200oC (or until it get browned).
- Next we heat apricot jam by using saucepan, after that brush heated jam onto the top of the tart.
- Icing: sift icing sugar, stir in lemon juice until it gets smooth. Drizzle lemon icing over tart.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 8 servings | |
| Calories 45 | |
| Calories from Fat 22 | 49% |
| Total Fat 2.52g | 3% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 26mg | 1% |
| Potassium 35mg | 1% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.17g | 2% |
| Protein 1.12g | 2% |
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