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- 200g Plain flour
- 110g Butter
- 50g Icing sugar
- 1/4 tsp Salt
- 1 tsp Lemon zest
- 2 1/2 tbsp Ice water
- 60g Ground almond, sifted
- 50g Sugar
- 35g Butter, room temperature
- 1 Egg + 1 egg yolk (medium size egg, about 60g)
- 1 tsp vanilla extract
- 1/2 tsp Almond extract
- 1 tsp Dark rum
- 1 tsp Lemon juice & zest from one lemon
- Remove tart from oven and glaze with some apricot jam. (dilute 2 tbsp apricot jam with 2-3 tbsp hot water)
View Full Recipe at Anncoo's Hobby
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