8 oz. Short Crust Pastry
4 oz. Butter
4 oz. Sugar
3 oz. Ground Almonds
Few Drops Almond Essence
Apricot Jam. | Roll out pastry and use it to line a shallow greased 11" x 7" tin. Prick bottom with fork and spread thinly with appricot jam. Melt the butter over a gentle heat. Stir in the sugar, almond and essence. Spread this filling over the jam. Bake at 350o F for about 35 to 40 minutes. Cut into slices while still warm. Lift out and cool on a wire tray. |
