Almond Tart

• For the crust:
• 1 1/2 cups all purpose flour
• 1/2 cup (or 1 stick) butter at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• zest of 1/2 lemon
• 1 teaspoon baking powder
• 1/2 cup powdered sugar
• 2 tablespoons ice water
• 2 tablespoons apricot jam
• For the filling:
• 1/2 cup (1 stick) butter at melted
• 1/2 cup plus 2 tablespoons powdered sugar
• 2 eggs
• 1 teaspoon vanilla extract
• zest of 1/2 lemon
• 2 tablespoons semolina
• 1 tablespoon apricot jam
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 2 cups whole almonds with skins
• sliced almonds for finishing

1. Preheat oven to 350 F (175 C)
2. Toast almonds in a non-greased frying pan for 2-3 mins constantly stirring. Crush almonds in food processer and set aside.
3. Mix together, 1 1/2 cups flour and 1/2 cups powdered sugar, and 1 teaspoon baking powder.
4. In a medium mixing bowl mix 1/2 cup butter with 1 egg, 1 teaspoon vanilla extract and the zest of 1/2 lemon.
5. Add dry ingredients to wet, adjusting the consistancy with ice water, do not over- knead.
6. Pour dough in pie crust, and brush 2 tablesoons apricot jam over surface
7. Prepare the filling by combing 1/2 cup butter, 1/2 cup plus 2 tablespoons powdered sugar, 2 tablespoons semolina, 1 tablespoon apricot jam, 1/4 teaspoon salt, 1 teaspoon baking powder and 1 teaspoon cinnamon powder. Add eggs 1 at a time, then 1 teaspoon vanilla and zest of 1/2 a lemon.
8. When well mixed, add in the now crushed almonds and pour over pie crust.
9. Sprinkle top of pie with sliced almonds and allow to bake for 30 to 35 mins or until golden brown and filling is set.

crust, flour, butter, egg, vanilla, baking powder, powdered sugar, water, apricot, butter, powdered sugar, eggs, vanilla, semolina, apricot, salt, baking powder, cinnamon powder, almonds

Taken from www.epicurious.com/recipes/member/views/almond-tart-50047860 (may not work)