Canned apricots make this golden buttery tart a wonderful option any time of year. I brush on preserves and brandy, then sprinkle with almonds for a bit of crunch.
—JOHNNA JOHNSON SCOTTSDALE, AZ
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1 egg yolk
2 to 3 tablespoons 2% milk
FILLING
3/4 cup apricot preserves
2 tablespoons apricot brandy
5 cans (15 ounces each) apricot halves, drained and halved
2 tablespoons slivered almonds, toasted
Whipped cream, optional
1. Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add the milk, tossing with a fork until a ball forms.
2. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
3. In a small saucepan, combine the preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange half of the apricots over crust and brush with 1/3 cup of the preserve mixture; repeat. Sprinkle with almonds.
4. Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Serve with the whipped cream if desired.