Recipe by Sharon123
Yum yum, double yum. Prep time includes chilling.
Top Review by Jangomango
This is an unusual way of making a tart dough and it isn't easy to get even. You have to shake and slap the pan on the counter to get the crumbs right, then press it in without your hands heating the dough up and sticking. So you have to work fast. Chilling time is important, otherwise the butter just melts straight out of the pastry. The filling is fabulous - it is basically caramelized almonds on top.
- 3⁄4 cup all-purpose flour, sifted
- 1 tablespoon granulated sugar
- 5 tablespoons sweet butter, cold
- 1⁄2 teaspoon vanilla extract
- 2 -3 teaspoons water, as needed
- 1⁄2 cup granulated sugar
- 3 tablespoons apricot preserves
- 3⁄4 cup sliced blanched almond
- 1⁄2 cup heavy cream
- 2 tablespoons amaretto liqueur (or use 1/2 tsp. almond extract)
- 1⁄4 teaspoon salt
Directions See How It's Made
- For Crust: Mix flour and sugar together.
- Working quickly, cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal.
- Add vanilla and 2 tsp.
- of the water and toss with a fork until dough just holds together.
- (Add more water, a few drops at a time, if necessary).
- Do not overwork.
- Press dough evenly into an 8-inch false-bottom tart pan.
- Chill in refrigerator for 45 minutes.
- Preheat oven to 400*.
- Line the chilled dough with aluminum foil and fill with dried beans.
- Bake in the lower part of oven for 8 minutes.
- Remove foil and beans and bake for 5 minutes longer.
- Remove from oven.
- For Filling: Stir sugar and apricot preserves together in a bowl, mixing well.
- Add remaining ingredients, blending thoroughly.
- Pour into partially baked shell.
- Set on the middle rack of the oven and bake for 25 to 30 minutes, until filling top is golden brown.
- Cool and serve.