Sift together the flour and the baking powder into a bowl. Cream the butter with an electric mixer. Add the sugar and beat them together until the mixture is pale and fluffy. To ensure that all the sugar is blended in, scrape the sides of the bowl with a rubber spatula from time to time. Add the egg yolks one by one. Then add the brandy and the flavoring. Stop beating, and fold in the flour a little at a time, with a wooden spoon, blending it evenly into the mixture. When the dough becomes too stiff to stir, mix the four by hand until the dough is light and smooth. Avoid overworking the dough. This would strengthen the gluten, making the dough tough when baked. On a floured surface, roll out 2/3 of the dough into a round and line a greased 10-inch pie dish. Spread the jam over the dough. Roll out the reserved dough to a thickness of 1/8 inch and cut it into strips 1/2 inch wide. Lay them across the filling in lattice pattern. Decorate with the almonds and bake the tart in a 350 degree oven for 30-35 minutes until slightly golden. Store the tart, uncovered in a dry, cool place to prevent it from getting soggy. It can be kept one week at room temperature. |
