Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 Grams Butter
- 2 Tablespoons Castor Sugar
- 1 Egg Yolk
- 1 Cup Plain Flour
- 1/2 Cup Ground Almonds
- 2 Tablespoons Apricot Jam
- 1 1/2 Tablespoons Raspberry Jam
- Filling
- 125 Gm Butter
- 1/2 Cup Castor Sugar
- 2 Eggs
- 3/4 Cup Ground Almonds
- 2 Tablespoons Rice Flour
- 1/2 Teaspoon Lemon Rind -- Grated
- Lemon Icing
- 1/3 Cup Icing Sugar
- 2 Teaspoons Lemon Juice
Directions
Cream butter, sugar and egg yolk in small bowl with electric mixer until combined.
Stir in sifted flour and almonds in 2 batches.
Knead on lightly floured surface until smooth; cover, refrigerator for 30 minutes.
Roll dough between sheets of greaseproof paper until large enough to line 24cm flan tin.
Lift pastry into tin, ease into sides, trim edges. Spread base of pastry with raspberry jam.
Spread filling over jam, place tart on oven tray, bake in moderately hot oven about 25 minutes or until lightly browned.
Place apricot jam in small pan, heat, strain. Brush top of hot tart with hot jam; cool. Pipe or drizzle with lemon icing.
Filling; Cream butter and sugar in small bowl with electric mixer until mixture is light and fluffy, beat in eggs, 1 at a time. #Stir in almonds, rice flour and rind.
Lemon icing; Sift icing sugar into small bowl, stir in juice; stir until smooth.