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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preferably use a tart tin (9" or 24 cm) with loose bottom -- the type with the corrugated sides. Grease well. An ordinary tart plate can also be used. | 2. Put the flour and salt in a mixing bowl. Rub in the butter with your fingertips until you have a crumbly mixture. Add the soft butter, egg yolks and vanilla, and knead the dough until smooth. Press it into the greased tart tin and prick the bottom with a fork. | 3. Preheat oven to 350 deg F/180 deg Celsius. | 4. Chill the crust in fridge for about 30 minutes. Put baking paper in the crust, weigh down with raw rice or beans, and bake for 10 minutes. Remove the baking paper and rice/beans, and bake about 8 minutes longer or until crust is golden. Cool slightly. | 5. Spread the smooth apricot jam (not sure if the US still calls it jelly!) over the base. | 6. With an electric beater whisk the butter and sugar until light. Add the eggs one by one, as well as the almond and vanilla essence, whisking well, until you have a light, pale and creamy mixture. | 7. Whisk in the almonds, flour, salt and lemon zest. Spread this mixture over the jam base. | 8. Bake about 25 minutes, until the filling is pale brown and set. (The baking time can vary, so check the tart. It might need 5 minutes longer). | 9. If using, arrange the drained apricot halves, round side up, on the tart. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	1	cup		495.94	106.9011	11.234000000000002	1.1782
salt	1/2	teaspoon		-	-	-	-
butter	2	ounces		21.375	0.9821	0.6679	1.8
superfine sugar	4	tablespoons		387.0	99.98	0.0	0.0
egg yolk	2			109.48	1.2206	5.3924	9.0236
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
apricot jam	1/2	cup		387.2	103.04	1.12	0.32
butter	1/4			21.375	0.9821	0.6679	1.8
superfine sugar	1/2	cup		387.0	99.98	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
almond essence	1/2	teaspoon		353.0333	0.0	78.54	1.9833
vanilla	1/2	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond	1	cup	ground	1927.12	0.0	0.0	218.0
cake flour	4	tablespoons		495.94	106.9011	11.234000000000002	1.1782
salt	1/2	teaspoon		-	-	-	-
lemon zest	1	tablespoon	grated	353.0333	0.0	78.54	1.9833
apricot half	14	ounces	drained	353.0333	0.0	78.54	1.9833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.