Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 1 cup (8 oz.) dried apricots
- 2/3 cup dessert wine such as orange Muscat or late-harvest Johannesburg Riesling, or orange juice
- 1/2 tsp. grated orange peel
- 2/3 cup honey
- 1 cup whole hazelnuts
- 1 cup blanches almonds
- 3 large eggs
- 1 tsp. vanilla
- 2 Tbsp. butter or margarine, melted
- Butter pastry:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup butter or margarine, cut in small pieces
- 1 large egg yolk
- Whipped cream (optional)
Directions
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In a 1 to 1 1/2 quart pan, combine apricots, 1/3 cup wine, orange peel and 2 Tbsp. honey. Simmer, uncovered, over low heat, gently stirring occasionally, until apricots are soft and liquid is absorbed, 20 to 25 minutes.
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Meanwhile, place hazelnuts and almonds in 2 separate 9-inch pie or cake pans. Bake in a 350 degree oven until nuts are golden, about 10 minutes; shake occasionally. Place hazelnuts in a towel; rub to remove as much skin as possible. Discard skin.
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In a bowl, mix eggs, remaining wine and honey, vanilla, and butter until blended. Stir in nuts.
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Press butter pastry over bottom and sides of an 11-inch tart pan with removable rim. Distribute apricots evenly is pastry. Pour nut mixture over fruit, arranging nuts evenly over top.
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Bake tart on the bottom rack of a 350 degree oven until golden brown all over, 45 to 50 minutes. Cool in the pan on a rack. If made ahead, cool, cover and store at room temperature up until next day. Remove pan rim. Cut tart in wedges; offer cream to add to taste.
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Butter pastry: In a food processor or a bowl, mix all-purpose flour and sugar. Add butter or margarine, cut into small pieces. Whirl (or rub with your fingers) until mixture forms fine crumbs. Add 1 large egg yolk; whirl (or mix with a fork) until dough holds together.