Recipe - Bi-Level Chocolate Apricot Butter Tart

Chocolate Crust Layer
One half cup Flour
One fourth cup Sugar
One half cup Hotel Bar Butter
Softened
One half cup Almonds, finely ground
Three fourths cup Semisweet chocolate squares
or chocolate chips, melted
Butter Tart Layer
1 cup Hotel Bar Butter
One half cup Sugar
2 Egg yolks
2 tablespoon Lemon juice, divided
1 teaspoon Grated Lemon rind
1 teaspoon Almond extract
2 One fourth cup Flour
1 One half teaspoon Baking powder
1 12 ounce 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 One half 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 One half 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
Posted to MCRecipe Digest V1 #862 by Bill Webster
=?iso88591?Q?=F4=BF=F4?= thelma@pipeline.com on Oct 24, 1997