Frangipane Tart

Ingredients:

Riche Pie Dough

1 ½ cups all-purpose flour

Scant ½ tsp salt

1 stick cold butter

1 tbsp superfine sugar

1 large egg yolk

1 tbsp iced water

1 tsp fresh lemon juice

Filling

¾ cup smooth apricot jelly

1 stick butter

½ cup superfine sugar

2 large eggs

1 ½ cups ground almonds

½ tsp almon extract

Directions:

For pie dough

Sift flour and salt. Cut butter into small pieces and rub into flour until the mixture resembles bread crumbs. Add sugar.

Mix egg yolk, water, and lemon juice and add to dry ingredients to make a stiff dough. Knead well.

Wrap dough in plastic wrap and refrigerate for about 30 minutes. Roll out dough on a lightly floured counter to a thickness of 1/8 inch. Press out into a greased 9 ½ inch loose-bottomed tart pan.

For filling

Spread jelly over base. Cream the butter and sugar.

Add eggs, then almonds and almond extract and mix. Spoon mixture over the jelly. Bake in a preheated oven at 350ºF for 20-30 minutes. Cool and serve.