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Apricot and Almond Tart
75 g Butter or margarine; (3 oz)
75 g Caster sugar; (3 oz)
1 Medium-size egg; separated, yolk only
25 g Ground almonds; (1 oz)
Few drops vanilla essence
75 g Self-raising flour; sifted (3 oz)
3 tb Milk
4 tb Apricot jam
15 g Flaked almonds; (1/2 oz)
Cream the butter and sugar together. Beat in the egg yolk, almonds and
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 degrees C/ 350 degrees F/Gas Mark 4 for 25-30 minutes, until golden and firm to touch.
Serve hot or cold.
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