Apricot And Almond Tart – a delicious recipe with flour, butter, granulated sugar, egg, lemon juice, apricot jam. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease a round 8 inch cake pan.
2
Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Stir in sugar then egg and lemon juice. Mix until combined. Cover and chill for 30 mins.
3
Divide dough in 1/2. Roll out 1 portion between 2 sheets of plastic wrap until large enough to line pan. Use to line prepared pan, trimming edges.
4
Heat jam then strain. Spread over tart base. Roll out remaining dough until large enough to cover jam. Cover jam, pressing edges together firmly. Brush lightly with egg white then sprinkle with almonds. Bake for 30 mins. Let stand for 10 mins then transfer to a wire rack to cool completely.
670
kcal
Calories
33
g
Fat
79
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 cups self-rising flour, 1/2 cup butter, 1/2 cup granulated sugar, 1 None egg, lightly beaten, and more.
Yes, Apricot And Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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