Crust: In a bowl, combine flour and salt. With pastry blender or 2 knives,
cut in butter and shortening until mixture resembles coarse crumbs.
Stir in ice water, 1 tablespoon at a time, until dough starts to
Shape into disk; wrap and refrigerate at least 30 minutes
or up to 2 days before using. Meanwhile, make Topping.
On lightly floured surface roll out dough into an 11-inch circle.
Transfer to a 9-inch round tart pan with removable bottom; press
into bottom and sides. Press excess dough against insides of pan.
Freeze until firm, about 15 minutes.
Meanwhile, make Frangipane.
Frangipane: In mixer at high speed, beat butter, sugar and almond paste until
smooth. Reduce speed to low; beat in egg and vanilla extract until
Beat in flour until just combined.
Apricot Topping: In pot over medium heat, combine apricots, sugar, juice and water.
Bring to boil. Reduce heat to low; simmer until apricots are very
plump and liquid is thick, syrupy and golden, about 30 minutes.
Remove from heat. Stir in vanilla extract. Cool completely.
To assemble, spread frangipane over bottom of dough; arrange apricots
with their syrup over.
Bake for 35 to 40 minutes or until pastry
is golden and apricots have begun to brown.
Remove sides of tart
pan immediately; let cool on rack.
Meanwhile, prepare the Glaze.
Glaze: In a small pot, combine preserves and amaretto. Over medium-high
heat cook until preserves dissolve, 2 to 3 minutes.
over tart. (If making ahead, freeze unbaked tart until solid, about
3 hours; wrap in plastic and foil.
Store in freezer for up to 6
weeks. Bake, unthawed, 55 minutes.)
Makes 8 servings.
Per serving: 387 cal; 5 g protein; 13 g fat; 42 mg chol; 65
g carb; 174 mg sodium