Almond and Apricot Tart - cake flour

Method

• Preferably use a tart tin (9" or 24 cm) with loose bottom -- the type with the corrugated sides.
• Grease well.
• An ordinary tart plate can also be used.
• Put the flour and salt in a mixing bowl.
• Rub in the butter with your fingertips until you have a crumbly mixture.
• Add the soft butter, egg yolks and vanilla, and knead the dough until smooth.
• Press it into the greased tart tin and prick the bottom with a fork.
• Preheat oven to 350 deg F/180 deg Celsius.
• Chill the crust in fridge for about 30 minutes.
• Put baking paper in the crust, weigh down with raw rice or beans, and bake for 10 minutes.
• Remove the baking paper and rice/beans, and bake about 8 minutes longer or until crust is golden.
• Cool slightly.
• Spread the smooth apricot jam (not sure if the US still calls it jelly!)
• over the base.
• With an electric beater whisk the butter and sugar until light.
• Add the eggs one by one, as well as the almond and vanilla essence, whisking well, until you have a light, pale and creamy mixture.
• Whisk in the almonds, flour, salt and lemon zest.
• Spread this mixture over the jam base.
• Bake about 25 minutes, until the filling is pale brown and set.
• (The baking time can vary, so check the tart.
• It might need 5 minutes longer).
• If using, arrange the drained apricot halves, round side up, on the tart.