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    Apricot & Almond Tart


    Source of Recipe


    Sainbury's

    List of Ingredients




    75g butter or margarine
    75g caster sugar
    1 medium size egg yolk
    few drops vanilla essence
    75g self-raising flour, sifted
    3 x 15ml spoons milk
    4 x 15ml spoons apricot jam
    15g flaked almonds


    Recipe



    Cream the butter and sugar together. Beat in the egg yolk, almonds and vanilla essence.

    Fold in the flour and milk.

    Spread the jam over the base of the pastry case then spoon over the almond mixture and smooth the surface.

    Sprinkle the almonds on top, place on a baking tray in a preheated oven 180°C, 350°F, Gas Mark 4 for 25-30 minutes, until golden and firm to touch. Serve hot or cold.
 

 

 

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