CVC July 2013

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