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Pasta Flora apricot jam tart
by:
elena antoniou
May 17, 2014
4.5
2 Ratings
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Serves
20
Ingredients
400
grams
gluten free flour
300
grams
icing sugar
200
grams
almond meal (ground almonds)
200
grams
unsalted butter, cut in cubes room
Pinch
salt
1
teaspoon
baking powder
40
grams
brandy
2
eggs beaten
200
grams
apricot jam
Directions
Mix all the dry ingredients with the eggs and brandy.
Add the butter (room temperature) and knead lightly.
make into a ball, wrap in cling film and refrigerate for half to one hour.
Roll out half the dough to fit the bottom of a tart tray, (loose bottom)
spread the jam evenly on top.
roll out the remaining dough and cut into strips to about 1cm thick and place on top of the jam, lattice pattern.
bake in a preheated oven at 160 Celsius for an hour.
Tags:
Tart
Cake
Pie
Pasta
American
Brandy
Jam/Jelly
Make Ahead
Serves a Crowd
Gluten-Free
Dessert
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