Cakes and Pastries Recipes - Apricot Jam Tart with Almonds and Candied Lemons Recipe

Ingredients

Serves 4

Shortbread dough:

• 8 1/2 oz flour

• 3 1/2 oz sugar

• 6 1/6 oz butter

• 2 small eggs

• 1 pinch salt

• 1/2 oz butter

Filling:

• 5 1/2 oz apricot jam

• 3 1/2 oz candied lemons

• 4 egg whites

• 5 1/2 oz blanched almonds

• 6 1/6 oz sugar

• 2 oz flour

• 15 thin lemon slices

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Method:

1. Prepare the dough: working with your ginger-tips, combine the flour, sugar, and butter. Add the eggs. Roll into a ball. Let it rest for 3 hours.

2. Preheat the oven to 300°F/150°F.

3. Roll out the dough on a floured countertop. Line a greased tart pan.

4. Cover the tart crust with apricot jam and pieces of candied lemons.

5. combine the egg whites, almonds and 5 1/2 oz of sugar. Add the flour. Mix well. Pour this mixture over the candied lemons.

6. Dust with the remaining sugar. Decorate with lemon slices. Bake for 30 minutes.