INGREDIENTS

INSTRUCTIONS

Set a rack in the lower third of the oven and preheat to 350 degrees.
For the dough, combine flour, sugar, baking powder and salt in the
bowl of a food processor and pulse to mix. Cut butter into 12 pieces
and add. Pulse repeatedly until butter is mixed in finely. Add eggs
and continue to pulse until dough forms a ball. Wrap and chill dough
while preparing filling.  Rinse, stem, halve and pit the apricots.
Combine the sugar, flour and  salt in a mixing bowl and whisk to mix.
Whisk in the eggs, two at a  time, then whisk in the cream and vanilla.
Cut off 2/3 of the dough.  Roll it on a floured surface and use it to
line the prepared pan.  Trim dough even with top rim of pan. Arrange
the apricot halves, skin  side down, slightly over-lapping, and in
concentric circles, in the  dough-lined pan. Pour the cream and egg
mixture over the apricots.  For the top crust, roll remaining dough to
a 8 by 10-inch rectangle  and cut into ten 3/4-inch by 10-inch strips.
Arrange 5 strips on the  filling, then arrange another 5 strips
diagonally to the first ones  to form a lattice. Trim ends of dough
even with rim of pan.  Bake the tart for about 1 hour, until the pastry
is baked through and  the filling is set. Plunge the point of a thin
knife into the center  of the tart, it should emerge fairly clean. Cool
the tart on a rack  and serve it at room temperature.  Yield: one
10-inch tart, about 10 servings.  Converted by MC_Buster.  Per serving:
5571 Calories (kcal); 314g Total Fat; (50% calories from  fat); 102g
Protein; 590g Carbohydrate; 2545mg Cholesterol; 2349mg  Sodium Food
Exchanges: 21 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0  Fruit; 58
Fat; 17 Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9354
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 8293
Calories From Fat: 2277
Total Fat: 258.4g
Cholesterol: 2285.9mg
Sodium: 2814.7mg
Potassium: 17078.9mg
Carbohydrates: 1435g
Fiber: 110.7g
Sugar: 980.9g
Protein: 151.4g