Apricot Nut Pastry
|Apricot nectar||3 Tablespoon, heated|
|Sifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
Combine butter, hot apricot nectar, and the milk in a bowl; whip with a fork until mixture is smooth.
Sift flour and salt together into the butter mixture; stir quickly to a smooth dough.
Shape dough into a flat round and roll out between two 12 inch squares of waxed paper into a round about 1/8 inch thick.
Peel off top piece of paper and sprinkle dough with 2 tablespoons of the nuts, leaving a 1-inch border plain.
Cover with the paper and gently roll nuts into dough.
Turn pastry over and repeat step 4.
Peel off top paper and fit pastry into a 9-inch pie pan; remove other piece of paper.
Flute pastry edge and generously prick shell with a fork.
Bake at 450Â°F 8 to 9 minutes, or until pastry is lightly browned; cool.