| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Tart, Apple, Butter, Chocolate |
8 |
Servings |
INGREDIENTS
|
|
<–Chocolate Crust Layer–> |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Hotel Bar Butter Softened |
| 1/2 |
c |
Almonds, finely ground |
| 3/4 |
c |
Semi-sweet chocolate squares or chocolate chips, melted |
|
|
<—-Butter Tart Layer—-> |
| 1 |
c |
Hotel Bar Butter |
| 1/2 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 2 |
tb |
Lemon juice, divided |
| 1 |
ts |
Grated Lemon rind |
| 1 |
ts |
Almond extract |
| 2 1/4 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
|
12 oz Jar Apricot Jam; or preserves |
|
|
Powdered sugar for garnish |
|
|
Mint leaves for garnish |
INSTRUCTIONS
Recipe by: Deborah Huber Recipe from
: Inside wrapping of Hotel Bar Butter
In large bowl, combine Chocolate Crust Layer ingredients. Mix well. Press
into bottom of 9" Springform Pan
For the Butter Layer: Cream Butter and Sugar. Add Egg Yolks, 1 tablespoon
Lemon Juice, Rind and Extract. Beat smooth. Add Flour and Baking Powder.
Refrigerate 1/3 of the dough for 1/2 hour for Lattice Top. Press remaining
2/3 Dough slightly smaller than pan, on a lightly floured surface.
Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing
into pan and up 1/2 inch on sides of pan. After remaining Dough is chilled,
combine Jam, 1 tablespoon Lemon Juice and spread over top of butter layer.
On floured surface, roll out remaining Dough and cut into 5/8 inch wide
strips. Arrange in Lattice pattern on top of Tart. Bake at 350 degrees for
40 to 43 minutes. Garnish with dusting of Powdered Sugar and mint leaves.
Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #862 by Bill Webster
=?iso-8859-1?Q?=F4=BF=F4?= <thelma@pipeline.com> on Oct 24, 1997
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