CVC July 2013
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Preheat oven to 400 degrees<br />
Combine 1/3 cup flour and ice water,<br />
stirring with a whisk until well-blended; set<br />
aside. Combine remaining 1 cup flour, 1<br />
tablespoon sugar, and salt in a bowl; cut in<br />
shortening with a pastry blender or 2 knives<br />
until mixture resembles coarse meal. Add<br />
ice water mixture, and mix with a fork until<br />
dry ingredients are moist. Roll dough into a<br />
14-inch circle on a lightly floured surface.<br />
Place dough on a large baking sheet coated<br />
with cooking spray.<br />
Combine 3 tablespoons almonds and<br />
3 tablespoons flour in a food processor;<br />
process 30 seconds or until almonds are<br />
finely chopped. Sprinkle almond-flour<br />
mixture over dough. Arrange apricot halves,<br />
cut sides down, over dough, leaving a 2-inch<br />
border.<br />
1/3 cups all-purpose flour<br />
¼ cup plus 1 tablespoon ice water<br />
1 tablespoon sugar<br />
¼ teaspoon salt<br />
¼ teaspoon vegetable shortening<br />
Vegetable cooking spray<br />
1/3 cup sliced almonds, divided<br />
3 tablespoons all-purpose flour<br />
2 pounds apricots, halved and pitted ( about<br />
12 large)<br />
¾ cups sugar<br />
½ teaspoon pumpkin pie spice<br />
2 teaspoons water<br />
Combine ¾ cup sugar and pie spice<br />
in a bowl; stir well. Reserve 1 tablespoon<br />
sugar-spice mixture; set aside. Sprinkle<br />
remaining sugar-spice mixture over apricots,<br />
and top with remaining 2 ½ tablespoons<br />
almonds. Fold 2-inch border of dough over<br />
apricots, pressing gently to seal (it will only<br />
partially cover apricots). Brush border of<br />
dough with 2 teaspoons water, and sprinkle<br />
with reserved sugar-spice mixture. Bake at<br />
400 degrees for 45 minutes or until lightly<br />
browned. Let cool on baling sheet five<br />
minutes. Carefully slide tart onto a serving<br />
platter using a spatula. Cut into 8 wedges;<br />
serve warm. Yield: 8 servings.<br />
(If substituting Splenda Sugar Blend, use 3/8<br />
cup sugar blend to sprinkle over the filling.<br />
I found his recipe when looking for<br />
something to do with all of the apricots a<br />
neighbor had given me. I thought the tart<br />
was easy to make-I used a pre-made crust<br />
from the store- and very tasty!)