FRESH APRICOT ALMOND TART
This is really yummy. Instead of the whole almonds, I used a little cinnamon in it instead, we have a tree full of apricots so it was a good recipe for using some of our own fruit before it goes bad.
TART SHELL--- 1 cup flour 1/4 cup confectioners sugar 1/2 tsp salt 6 tbs unsalted butter, in bits 1 large egg yolk 1 tbs cold water 1/4 tsp almond extract FILLING--- 2 1/2 tbs sugar 2 1/2 tbs toasted whole natural almonds 1/2 cup apricot preserves stirred with 1/4 tsp almond extract 8 small apricots, quartered 2 tbs unsalted butter, in bits
TART SHELL---Pulse flour, confectioners sugar and salt in a food processor to mix. Add butter, pulse until mixture resembles small peas. Mix yolk, water and extract in a cup until blended. With processor running, pour yolk mixture through feed tube and process until dough forms a ball. Press dough into a rectangular tart pan with removable bottom. Prick bottom of shell with a fork. Freeze 15 min.
Heat oven to 400 degrees.* Line tart shell with nonstick foil, extending to cover edges. Fill with dried beans. Bake 15 min. Remove foil and beans. Bake 5 min. longer. Cool.
FILLING---Pulse sugar and almonds in food processor until nuts are finely ground. Spread preserves mixture on bottom a tart shell. Sprinkle with half the nut sugar mixture. Top with apricots, skin side down. Sprinkle with remaining nut sugar mixture and dot with butter. Bake 34 min. or until crust is golden and apricots begin to brown around edges. Cool.
To Serve, remove pan sides. Cut crosswise in 10 slices. MAKES 10 SERVINGS.*