Bi-Level Chocolate Apricot Butter Tart

Title:
Bi-Level Chocolate Apricot Butter Tart

Yield:
8 Servings

Categories:
Tart,
Apple,
Butter,
Chocolate




Ingredients:





          


   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


          


     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






 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


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on Oct 24, 1997