Butter, soured cream, jam and nuts join forces once again in this excellent tart.
Ingredients
8 oz (225 g) plain flour
2 egg yolks, lightly beaten
4 oz (120 g) butter
1 tablespoon soured cream
⅛ teaspoon salt
12 oz (340 g) thick apricot jam
4 oz (120 g) sugar
2 oz (60 g) sliced blanched almonds
¾ teaspoon baking powder
1 tablespoon freshly squeezed lemon juice
Grated rind of ½ lemon
1 egg yolk, beaten
Details
Serves: 7
Method
Cut the butter into the flour, then add the salt, sugar and baking powder. Stir in the lemon juice, rind, egg yolks and soured cream, mixing well to form a soft, sticky dough. Set aside one-third of the dough for the lattice top.
Lightly grease a baking tray and place a greased 9½ in (24 cm) flan ring on it, or use a false-bottomed tart tin. Pat the larger piece of dough evenly into the flan ring, covering the bottom and sides. Spread the jam over the top of the dough, then sprinkle the almonds over the jam.
Press out the remaining piece of dough and either cut or mould it into pieces to make a lattice crust. Brush the top of the tart with the beaten egg yolk.
Preheat the oven to 180°C/350°F/Gas 4. Bake the tart for 25 minutes, or until golden. Cool to room temperature before serving.