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Apricot Caramel Tart

Our recipe specialists fill a buttery shortbread crust with a sweet apricot and caramel filling for an appealing finish to any holiday meal. Be sure to chill the dough overnight for easier handling.

12 ServingsPrep: 30 min. + chilling Bake: 35 min. + cooling

Ingredients

1-1/4 cups slivered almonds
2-1/4 cups all-purpose flour
1 cup plus 1 teaspoon sugar, divided
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/8 teaspoon salt
1 cup cold butter, cubed
4 egg yolks
2 tablespoons lemon juice
1/2 teaspoon almond extract
1 jar (12 ounces) apricot preserves
1/2 cup caramel ice cream topping
1 egg, lightly beaten
1/4 teaspoon water
3 tablespoons sliced almonds

Directions

Place slivered almonds in a food processor; cover and process until
chopped. Add the flour, 1 cup sugar, cinnamon, coriander and salt;
cover and pulse to blend. Add butter; cover and pulse until mixture
resembles coarse crumbs. Add the egg yolks, lemon juice and almond
extract; cover and process until dough forms a ball.
Divide dough in half; wrap in plastic wrap. Cover and refrigerate
overnight.

2 of 2

Apricot Caramel Tart (continued)

Directions (continued)

Let dough stand at room temperature for 30 minutes. Press one portion
of dough onto the bottom and up the sides of a greased 9-in. fluted
tart pan with a removable bottom. Combine preserves with ice cream
topping; spread over crust.
Roll out remaining pastry; make a lattice crust. Trim and seal edges.
Beat egg and water; brush over lattice top. Sprinkle with remaining
sugar and sliced almonds. Place on a baking sheet.
Bake at 400° for 10 minutes. Reduce heat to 325°; bake 25-30
minutes longer or until golden brown. Cool on a wire rack. Yield: 12
servings.

Nutrition Facts: 1 slice equals 483 calories, 23 g fat (11 g saturated fat), 113 mg cholesterol, 196 mg sodium, 65 g carbohydrate, 2 g fiber, 7 g protein.