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Total items( 9 )
Lurpak Unsalted Spreadable Butter Tub
Sis Caster Sugar
Abu Dhabi Eggs Large
Al Baker Plain Flour (Maida)
Dr.Oetker Vanilla Extract
Bayara Almond Powder
Bayara Almond Powder
Al Alali Strawberry Jam
Bonneman Apricot Jam
How to Make
Place the sugar and the butter I a food processor and pulse a few times until just combined.
Add the egg and pulse for a few seconds. Add the flour and pulse for a few seconds. STOP as soon as the dough comes together.
Add 1 tbsp of ice cold water if the dough seems dry. Over processing will result in a tough dough.
Knead lightly on a floured surface. Shape into a flat disc, cover in cling and let it rest in the fridge for a minimum of 30min.
Roll the pasty dough to a thickness of about 3mm. Line a 23-25cm pie dish with a removable base (4cm deep).
Leave a bit of overhanging pastry above the edge (as pastry dough shrinks after baking). Chill for 30min.
Preheat oven to 190C
Re-roll the extra pastry dough into a rough rectangular shape and place on baking paper on a baking sheet. Cut 1cm long strips and chill.
Blind bake the pastry: Carefully line the pastry dough with foil paper. Fill it with dried or ceramic beans. Bake for 15-20min until firm and the edges are golden.
Carefully remove from the oven, remove the foil and beans, and return to the oven for 5-8min until the whole tart shell looks dry and a light beige color.
Take the tart out, place on a rack to cool a bit and reduce the oven to 150C.
Prepare the filling: Beat the butter and sugar with a handheld mixer (or in a stand alone) until light in color and fluffy.
Gradually add the eggs and the vanilla, whisking well. Gently fold in the flours.
Using a very sharp knife, gently trim the excess (overhanging) pastry. Spread the jam inside the baked tart shell.
Fill it with the almond mixture. Use the strips of dough to create a lattice design on top of the tart, leaving about 2cm gaps in between the strips.
Cut and tuck in the excess pastry that sticks out.
Bake for 30-35min until golden brown.
Take out of oven and while still warm, use a brush to gently paint the top with the apricot jam glaze. Wait for the tart to cool before serving.
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