Side Pannel
Bi-Level Chocolate Apricot Butter Tart
Bi-Level Chocolate Apricot Butter Tart
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- <--Chocolate Crust Layer-->
- 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
- <----Butter Tart Layer---->
- 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
Directions
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.
: 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.
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