Ingredients Jump to Instructions ↓

  1. <--Chocolate Crust Layer-->

  2. cup Flour

  3. cup Hotel Bar Butter Softened

  4. cup Almonds, finely ground

  5. cup Semi-sweet chocolate squares or chocolate chips, melted

  6. <-Butter Tart Layer-->

  7. 1 cup Hotel Bar Butter

  8. cup Sugar

  9. 2 Egg yolks

  10. 2 tablespoons Lemon juice, divided

  11. 1 teaspoon Grated Lemon rind

  12. 1 teaspoon Almond extract

  13. 2 1/4 cup Flour

  14. 1 1/2 teaspoon Baking powder

  15. 1 12 oz Jar Apricot Jam; or preserves

  16. Powdered sugar for garnish

  17. Mint leaves for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Refrigerate ⅓ of the dough for ½ hour for Lattice Top. Press remaining ⅔ Dough slightly smaller than pan, on a lightly floured surface.

  3. Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing into pan and up ½ inch on sides of pan. After remaining Dough is chilled, combine Jam, 1 tablespoon Lemon Juice and spread over top of butter layer.

  4. On floured surface, roll out remaining Dough and cut into ⅝ 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.

  5. Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #862 by Bill Webster =?iso-8859-1?Q?=F4=BF=F4?= on Oct 24, 1997


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