|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Egg yolk||1 , beaten|
|Pecans/Walnuts / almonds||4 Cup (64 tbs)|
|Eggs||3 , beaten|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Chopped pecans/Chopped walnuts / almonds||1⁄4 Cup (4 tbs)|
|Sieved apricot preserves||1⁄2 Cup (8 tbs)|
For pastry, in bowl stir together 1 1/2 cups flour, 1/2 cup sugar, and 1/8 teaspoon salt.
Cut in 1/3 cup butter or margarine till crumbly.
Combine egg yolk, 1 tablespoon water, and vanilla.
Add to crumb mixture; mix well.
Pat onto bottom and 1 inch up sides of 9-inch springform pan.
Bake in 325Â° oven for 20 minutes.
In blender container or food processor bowl process 4 cups nuts, 1 cup at a time, till ground.
Combine ground nuts, beaten eggs, 1/2 cup sugar, 1/3 cup flour, the 1/3 cup melted butter or margarine, and rum.
Spread evenly in crust.
Sprinkle with chopped nuts.
Bake in 350Â° oven for 40 minutes.
Spoon preserves over top to glaze.
Cool 30 minutes.
Loosen sides of cake from pan with spatula, then remove sides of pan.