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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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.
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