Apricot Almond Tart
|All-purpose flour||1 1⁄3 Cup (21.33 tbs), divided|
|Ice water||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1 Tablespoon|
|Sliced almonds||1⁄3 Cup (5.33 tbs), divided|
|All purpose flour||3 Tablespoon|
|Apricots||2 Pound, halved and pitted (About 12 Large)|
|Sugar||3⁄4 Cup (12 tbs)|
|Pumpkin pie spice||1⁄2 Teaspoon|
Preheat oven to 400°.
Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended; set aside.
Combine remaining 1 cup flour, 1 tablespoon sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Add ice water mixture, and mix with a fork until dry ingredients are moist.
Roll dough into a 14-inch circle on a lightly floured surface.
Place dough on a large baking sheet coated with cooking spray.
Combine 3 tablespoons almonds and 3 tablespoons flour in a food processor; process 30 seconds or until almonds are finely chopped.
Sprinkle almond-flour mixture over dough.
Arrange apricot halves, cut sides down, over dough, leaving a 2-inch border.
Combine 3/4 cup sugar and pie spice in a bowl; stir well.
Reserve 1 tablespoon sugar-spice mixture; set aside.
Sprinkle remaining sugar-spice mixture over apricots, and top with remaining 2 1/2 tablespoons almonds.
Fold 2-inch border of dough over apricots, pressing gently to seal (it will only partially cover apricots).
Brush border of dough with 2 teaspoons water, and sprinkle with reserved sugar-spice mixture.
Bake at 400° for 45 minutes or until lightly browned.
Let cool on baking sheet 5 minutes.
Carefully slide tart onto a serving platter using a spatula.