Apricot and Nut Tart
|Flour||1 Cup (16 tbs)|
|Chopped almonds||2 Tablespoon|
|Walnuts||2 Tablespoon, chopped|
|Lemon juice||2 Tablespoon|
|Iced water||1 Cup (16 tbs)|
|Canned apricot halves||15 Ounce (1 Can)|
|Chopped dried apricots||2 Tablespoon|
|Almonds||4 Tablespoon, chopped|
To make the pastry, place the flour, nuts and sugar in a bowl and rub in the butter with your fingertips.
Mix together the egg and lemon juice and add to the flour mixture with enough iced water to form a firm dough.
Wrap in plastic and chill for 20 minutes.
Roll out the dough to fit an 8 to 9-inch quiche pan.
Chill while you prepare the filling.
Preheat oven to 350°F.
Drain the apricots and puree them in a blender or strain through a sieve.
Mix in the dried apricots, almonds and egg yolk.
Beat the egg whites until stiff, add sugar and beat until it has dissolved.
Fold into the apricot mixture and spoon into the pastry-lined quiche pan.
Bake for 1 hour.
Decorate with extra apricot halves if desired.