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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