Bi-Level Chocolate Apricot Butter Tart

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bi-Level Chocolate Apricot Butter Tart
Categories: Tart, Apple, Butter, Chocolate
Yield: 8 Servings

<--Chocolate Crust Layer-->
1/2 c Flour
1/4 c Sugar
1/2 c Hotel Bar Butter
- Softened
1/2 c Almonds, finely ground
3/4 c Semi-sweet chocolate squares
- or chocolate chips, melted
<----Butter Tart Layer---->
1 c Hotel Bar Butter
1/2 c Sugar
2 Egg yolks
2 tb Lemon juice, divided
1 ts Grated Lemon rind
1 ts Almond extract
2 1/4 c Flour
1 1/2 ts Baking powder
1 12 oz Jar Apricot Jam;
- or preserves
Powdered sugar for garnish
Mint leaves for garnish

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. Refrigerate 1/3 of the dough for 1/2 hour for Lattice
Top. Press remaining 2/3 Dough slightly smaller than pan, on a
lightly floured surface. Carefully transfer it on top of the
Chocolate Crust Layer, lightly pressing into pan and up 1/2 inch on
sides of pan. After remaining Dough is chilled, combine Jam, 1
tablespoon Lemon Juice and spread over top of butter layer. On
floured surface, roll out remaining Dough and cut into 5/8 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.

Entered for you by: Bill Webster

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