CRUST: * 12½ oz. plain flour * Pinch of salt * 6 oz. unsalted margarine (USA brand), PARVE * 3 ½ oz. icing sugar, sieved * 3 egg yolks, lightly beaten * Zest of a lemon
* 7 oz. unsalted margarine, softened “PARVE” * 7 oz. caster sugar * 4 eggs, lightly beaten * 1 Tbs. amaretto “AMARETTO DI SARRRNO” * 8¾ oz. almonds, ground & blanched * 1¾ oz. plain flour * 10-12 ripe apricots, halved and stoned
Crust: 1. Put the flour, salt and margarine in a food processor and pulse until the mixture resembles coarse breadcrumbs. 2. Add the sugar, then the egg yolks and lemon zest. 3. Pulse until just combined and pulling away from the edge of the bowl. 4. Wrap in plastic film and chill for at least an hour. 5. Preheat the oven to 350°F. 6. Lightly grease 11 inch loose-bottomed quiche pan and coarsely grate the pastry directly into it. 7. Press evenly into the sides and base, line with greaseproof paper, fill with dried lentils, peas or beans, and blind bake for 20 minutes. 8. Remove the paper and beans, and bake for five minutes more. 9. Remove and leave to cool. 10. Reduce the oven temperature to 300°F.
THE FILLING: 1. Beat together the margarine and sugar until light and fluffy. 2. Add the eggs, a little at a time, beating after each addition. 3. Beat in the amaretto. 4. In a separate bowl, whisk together the almonds and flour, then beat this into the margarine mixture. 5. Spread the almond mixture over the tart base. 6. Top with the apricots, cut side down, cramming them in so there is little space between them. 7. Bake for 45-50 minutes, until puffed up and golden. 8. Serve warm or cold.