| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
9 inch refrigerated ready pie crust; room temperature |
| 2 |
ts |
All purpose flour; (generous) |
| 1/4 |
c |
Apricot preserves |
| 3/4 |
c |
Slivered almonds; very finely chopped |
|
|
; in processor |
| 7 |
|
Apricots; peeled, halved, up |
|
|
; to 9 |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Butter |
INSTRUCTIONS
Preheat oven to 450F. Unfold crust and press out fold lines. Sprinkle with
flour and gently spread flour over crust. Arrange floured side down in
9-inch-diameter tart pan with removable bottom. Trim edges. Pierce all over
with fork. Bake until golden brown, about 11 minutes. Cool slightly on
rack. Reduce oven to 375F.
Spread preserves in bottom of crust. Top with almonds. Arrange apricots cut
side down atop almonds, filling tart completely. Sprinkle with sugar. Dot
apricots with butter. Bake until apricots are tender and filling is syrupy,
about 1 hour. Cool on rack.
Serves 6.
Bon Appetit June 1990
Converted by MC_Buster.
NOTES : To peel apricots, blanch about 20 seconds. Drain and rinse with
cold water, then slip off the peels with a paring knife.
Converted by MM_Buster v2.0l.
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