Apricot And Almond Tart

• 2 1/4 cups self-rising flour
• 1/2 cup butter
• 1/2 cup granulated sugar
• 1 None egg, lightly beaten
• 1 tbsp lemon juice, approximately
• 3/4 cup apricot jam
• 1 None egg white, lightly beaten
• 1/4 cup blanched almonds

1. Preheat oven to 350u0b0F. Grease a round 8 inch cake pan.
2. Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Stir in sugar then egg and lemon juice. Mix until combined. Cover and chill for 30 mins.
3. Divide dough in 1/2. Roll out 1 portion between 2 sheets of plastic wrap until large enough to line pan. Use to line prepared pan, trimming edges.
4. Heat jam then strain. Spread over tart base. Roll out remaining dough until large enough to cover jam. Cover jam, pressing edges together firmly. Brush lightly with egg white then sprinkle with almonds. Bake for 30 mins. Let stand for 10 mins then transfer to a wire rack to cool completely.

flour, butter, granulated sugar, egg, lemon juice, apricot jam, egg white, blanched almonds

Taken from recipes-plus.com/api/v2.0/recipes/37676 (may not work)