Apricot Tart
 
1 cup  butter
1/2 cup  sugar
2   egg yolks
1 Tbsp  lemon juice
1 tsp  grated lemon rind
2-1/4 cup  flour
1-1/2 tsp  baking powder
1-1/4 cup  apricot preserves
1 Tbsp  lemon juice
 
preheat oven to 350 degrees. cream together the butter and sugar. add 
egg yolks, 1 tablespoon lemon juice and lemon rind. beat until smooth. 
add flour and baking powder. mix well. butter a 9-inch springform or 
tart pan and press 2/3 of dough into bottom and 1/2 inch up sides. 
combine the preserves and 1 tablespoon lemon juice and spread over bottom. 
roll remaining dough and cut strips to make a lattice top. or pipe out a 
lattice design. bake 30 minutes. cool. sift powdered (10x) sugar over 
top. 
serves 8. 
raspberry preserves may be substituted. 
 
-- 
(ID: 13133) Mirror: rec.food.recipes: Wed, Apr 23, 2003


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