Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apricot And Almond Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
225 Gram(s) Plain flour, 8oz
115 Gram(s) Butter, chilled and cubed
4oz
1 Egg yolk
3 Tablespoon(s) Ice cold water
8 Tablespoon(s) Apricot jam
85 Gram(s) Butter, at room temperature
3oz
85 Gram(s) Caster sugar, 3oz
85 Gram(s) Ground almonds, 3oz
2 Eggs
1 Teaspoon(s) Almond extract
6 Apricots
1 1/2 uit, 40 1/2 Fat 7 Other Carbohydrates
Directions:
Pre-heat the oven to 180øC/350øF/gas mark 4. Put a baking tray in to
heat. Put the flour and butter in a food processor and blitz until
mixture resembles breadcrumbs. Mix the egg yolk with the water, pour
into the food processor and blitz again until the mixture comes
together in a ball. Roll out the pastry thinly and use it to line a
20 x 4cm (8 x 1 1/2 inch) flan ring with a removable base. Spread the
pastry base with 2 tbsp of the jam. Beat together the butter and sugar
until it is light and fluffy, then beat in the eggs one at a time.
Next, stir in the ground almonds and the almond extract. Spread the
filling mixture on top of the pastry and put the flan tin on top of
the baking tray in the oven for 30 minutes, or until the filling is
risen and brown. Meanwhile, thinly slice the apricots. As soon as the
filling has cooked, remove the tart from the oven and arrange the
apricot slices on top in a spiral design. Gently warm 2 tbsp of jam
with 2 tbsp of water, then use it to brush the apricot slices to give
them a nice glaze. Replace the tart in the oven for a further 5
minutes to cook the apricots a little. Serve the tart warm. Converted
by MC_Buster. Per serving: 2568 Calories (kcal); 216g Total Fat; (72%
calories from fat); 41g Protein; 143g Carbohydrate; 1025mg
Cholesterol; 1845mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean
Meat; 0 Vegetable; Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3488
Calories From Fat: 2001
Total Fat: 228.8g
Cholesterol: 982.1mg
Sodium: 4101.5mg
Potassium: 1749mg
Carbohydrates: 327g
Fiber: 19.1g
Sugar: 96.7g
Protein: 57.8g


Scale this recipe to Servings [?]