Sweets & Desserts
Almond Apricot Tart
- 2 1/2 cups flour
- 1 cup sugar
- 1 pinch salt
- 1 cup butter – room temperature
- 2 egg yolks
- ¼ tsp. Vanilla extract
- 2 teaspoons water
- 1 jar Bonne Maman Apricot Preserves
- 1 jar (13 oz) Bonne Maman Apricot Preserves
- Mix the flour, sugar, vanilla sugar and salt together in a mixing bowl. Rub in the flaked butter. Stir together egg yolk and water and add to flour mixture. Quickly knead to a smooth pastry. Wrap up in plastic wrap and leave to rest in a cool place for at least half an hour.
- Lightly butter a baking dish. Pre-heat the oven to 350 degrees.
- Spread out the pastry between layers of plastic wrap slightly bigger than the 9 inch dish and spread the pastry over the dish. Spread the apricot preserve over the bottom. Decorate the surface with pastry cut-offs according to taste.
- Place the tart on the bottom shelf of the preheated oven for around 30 minutes. Allow to cool before serving.
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