 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
Our recipe specialists fill a buttery shortbread crust with a sweet apricot and caramel filling for an appealing finish to any holiday meal. Be sure to chill the dough overnight for easier handling. Ingredients:
1-1/4 cups slivered almonds |
2-1/4 cups king arthur unbleached all-purpose flour |
1 cup plus 1 teaspoon sugar, divided |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground coriander |
1/8 teaspoon salt |
1 cup cold butter, cubed |
4 egg yolks |
2 tablespoons lemon juice |
1/2 teaspoon almond extract |
1 jar (12 ounces) apricot preserves |
1/2 cup caramel ice cream topping |
1 egg, lightly beaten |
1/4 teaspoon water |
3 tablespoons sliced almonds |
Directions:
1. Place slivered almonds in a food processor; cover and process until chopped. Add the flour, 1 cup sugar, cinnamon, coriander and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add the egg yolks, lemon juice and almond extract; cover and process until dough forms a ball. Divide dough into two portions so that once is slightly larger than the other; wrap each one in plastic wrap. Refrigerate overnight.
2. Let dough stand at room temperature for 30 minutes.
3. Preheat oven to 400°. Press larger portion of dough onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Combine preserves with ice cream topping; spread over crust.
4. Roll out remaining pastry; make a lattice crust. Trim and seal edges. Beat egg and water; brush over lattice top. Sprinkle with remaining sugar and sliced almonds. Place on a baking sheet.
5. Bake 10 minutes. Reduce heat to 325°; bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Yield: 12 servings.
|
|