APRICOT ALMOND TART

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Generously butter sides and bottom of tart pan (I used one with a removable bottom). I put parchment paper on the bottom of mine cut in a circle to the size of the pan.
• 3. FOR CRUST: In bowl, combine melted butter and sugar until blended. Add remaining ingredients (only half the ground nuts), and stir to form a cookie-like dough.
• 4. Press dough into tart pan evenly covering bottom and up sides. This recipe makes quite a bit of dough. If you want a thinner crust, just use about 2/3 of the dough for the crust and use the rest to make some pretty yummy cookies.
• 5. Bake crust for 15 min until light golden brown.
• 6. Let crust cool COMPLETELY. IMPORTANT NOTE: to ensure a crisp crust your crust and filling must be the same temp when adding them together...i.e. hot crust + hot filling....cooled crust + cooled filling. If you mix hot crust and cold filling (or vice versa) you get a soggy crust.
• 7. In separate bowl, combine filling ingredients (except apricots) and whisk until smooth.
• 8. Sprinkle remaining ground nuts evenly over cooled, baked crust (this will help prevent crust from getting soggy too)
• 9. Pour filling over cooled crust.
• 10. Arrange apricot halves, cut side DOWN, on tart. I started with a circle around the outside and worked inward.
• 11. Return tart to oven. Bake the filled tart for 55-60 minutes until edges are browned, custard is set and apricots are soft.