Apricot and almond tart..

A sweet pastry case with bottled apricots then almond sponge and blanched almonds on top. The following quantities made two tarts one 15 cm and one 20 cm. Sweet pastry case 5 oz/ 100g  flour, 3oz/70gButter, 2oz/30g sugar, 1 egg yolk. Sponge 3 large eggs, and the same weight of sugar, margarine…

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