Apricot jam tart | Women's Weekly Food

Ingredients

• 2 1/4 cup (335g) plain (all-purpose) flour
• 1/2 cup (80g) icing (confectioners') sugar
• 185 grams cold butter, chopped
• 2 egg yolks
• 2 tablespoons iced water, approximately
• 2/3 cup (220g) apricot jam, warmed, sieved
• 1 tablespoon flaked almonds
• Apricot filling
• 2 cups (300g) coarsely chopped dried apricots
• 1/3 cup (50g) raisins
• 1/2 cup (125ml) water
• 1/4 cup (55g) caster (superfine) sugar
• 2 tablespoons brandy
• 1 tablespoon finely grated lemon rind