Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 6 Tbsp. cold butter
- 1 1/4 cups all-purpose flour
- 1 beaten egg yolk
- 2 to 3 Tbsp. ice water
- 1/2 cup snipped dried apricots
- 2/3 cup light-colored corn syrup
- 1/3 cup granulated sugar
- 2 beaten eggs
- 2 Tbsp. butter, melted
- 1 cup sliced almonds
- Whipped cream (optional)
Directions
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In a medium bowl cut cold butter into flour until pieces are the size of small peas.
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In a small bowl combine the egg yolk and 1 Tbsp. of the ice water. Gradually stir the yolk mixture into flour mixture. Sprinkle 1 more tablespoon ice water over mixture gently toss with a fork. Repeat with remaining ice water until all of mixture is moistened. Gently knead the dough just until a ball forms.
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On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming circle about 11 inches in diameter. Ease the pastry into a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Trim edges of pastry shell with a double thickness of foil to prevent it from puffing.
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Bake in a 450 degrees oven for 10 minutes. Remove foil; bake 4 to 5 minutes more or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325 degrees.
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For filling, in a saucepan combine snipped dried apricots and enough water to cover. Bring mixture to boiling; reduce heart. cover and simmer 5 minutes. Remove from heat; drain.
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In a bowl combine corn syrup, sugar, beaten eggs and melted butter. Gently stir in drained apricots and almonds.
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Place the baked crust on a baking sheet. Carefully spoon the almond filling into crust. Bake in 325 degree oven for 30 to 35 minutes, until knife inserted near center comes out clean. Cool in pan on a wire rack. If using tart pan, remove sides of pan. Cut tart into wedges to serve. If desired, top with whipped cream.