1 1/4 cups all-purpose flour
"3/4 teaspoon salt"
3/4 cup cold butter or margarine, cut into pieces
4 eggs
1 cup damson jelly
1/3 cup cold butter or margarine
1/2 cup confectioner's sugar
1 cup ground almonds
1/2 cup blanched and chopped almonds
1 1/4 cups all-purpose flour
"3/4 teaspoon salt"
3/4 cup cold butter or margarine, cut into pieces
4 eggs
1 cup damson jelly
1/3 cup cold butter or margarine
1/2 cup confectioner's sugar
1 cup ground almonds
1/2 cup blanched and chopped almonds
Sift together the flour and salt into a bowl
Add the cold butter or margarine in pieces and mix with two forks until crumbly
Beat until you have a breadcrumb texture
Beat one egg and add it to the flour mixture, mixing until a dough forms
Wrap this dough in plastic wrap and refrigerate for 1 hour
Roll out the dough on a floured surface to about 1/2 cm thickness
Line a 24cm tart pan with the dough, pressing it into place with your hands
Spread the damson jelly
Preheat the oven to moderate temperature (170°C)
Next, beat 1/3 cup of cold butter or margarine with the confectioner's sugar until smooth
Add the remaining eggs and beat well
Add the ground almonds and chopped almonds and mix a little more
Pour this mixture over the dough in the tart pan and bake for about 30 minutes, or until lightly golden
