Apricot-Nut Tart

A sweet and gooey concoction of brown sugar fills this delicious tart. Almonds, pecans, and walnuts add great texture, while dried apricots add even more flavor.

Ingredients:

• 1 cup almonds
• 1 cup pecans
• 1 cup walnuts
• 1 1/2 cups all-purpose flour
• 1 1/4 cups firmly packed light brown sugar, divided
• 6 tablespoons butter or margarine
• 4 large eggs, divided
• 1/2 cup dried apricots, diced
• 1/2 cup light corn syrup
• 1/4 cup butter or margarine, melted
• 2 tablespoons apricot nectar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons grated lemon rind
• Vanilla ice cream (optional)
• Garnishes: toasted chopped almonds, pecans, walnuts

Directions:

1. Chop first 3 ingredients coarsely. Place in a shallow pan.
2. Bake at 350° for 5 to 7 minutes or until toasted, stirring once. Set aside.
3. Pulse flour, 1/4 cup brown sugar, and 6 tablespoons butter in a food processor 7 to 8 times or until mixture is crumbly. Add 1 egg; pulse 4 to 5 times or until dough forms a ball. Press dough into bottom and up sides of an 11-inch tart pan with removable bottom. Freeze 2 hours.
4. Stir together remaining 1 cup brown sugar, remaining 3 eggs, apricots, and next 5 ingredients. Stir in nuts; pour into crust.
5. Bake at 350° on bottom oven rack for 35 to 40 minutes or until set. Cool on a wire rack. Serve with ice cream, if desired. Garnish, if desired.

Southern Living
OCTOBER 1999