Apricot Pecan Tart Recipe
- 12 ounces dried apricots, chopped
- 1 cup water
- 6 tablespoons sugar
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 1 tablespoon matzo meal
- 4 cups pecan halves, toasted
- 1-1/2 cups sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 eggs
- 4 ounces semisweet chocolate, chopped
- 2 ounces semisweet chocolate
- 1/2 cup pecan halves
- Dried apricots
- 1. In a heavy saucepan, combine the apricots, water, sugar, gingerroot, lemon juice and peel; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until apricots are tender.
- 2. Uncover; simmer 5-10 minutes longer or until thickened and liquid is absorbed. Transfer to a food processor; cover and pulse five times or until mixture is smooth and thickened. Pour into a small bowl; cool.
- 3. Trace the removable bottom of an 11-in. tart pan on waxed paper; set aside. Grease tart pan; dust with matzo meal and set aside.
- 4. In a food processor, combine the pecans, sugar, ginger and salt; cover and process until pecans are finely ground. Add eggs; cover and process until mixture forms a moist ball. Place half of the dough in a bowl; cover and refrigerate. Press remaining dough over the bottom and up the sides of prepared pan.
- 5. Bake at 350° for 12-15 minutes or until crust is puffed and lightly browned. Press bottom of crust lightly to flatten if necessary. Cool on a wire rack.
- 6. In a microwave, melt chocolate; stir until smooth. Spread over crust. Chill for 10 minutes or until set. Spread apricot filling over chocolate. Press remaining dough over waxed paper circle.
- 7. Invert dough over filling; carefully peel off waxed paper and discard. Press edges of dough to edge of tart pan to seal.
- 8. Bake at 350° for 35-40 minutes or until lightly browned and dry to the touch. Cool completely in pan on a wire rack. Cover with foil and let stand overnight.
- 9. For garnish, melt chocolate; stir until smooth. Drizzle 2 tablespoons over tart. Dip pecans halfway in remaining chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
- 10. Garnish tart with dipped pecans and dried apricots. Yield: 12-14 servings.
1 slice: 449 calories, 27g fat (4g saturated fat), 30mg cholesterol, 54mg sodium, 54g carbohydrate (46g sugars, 6g fiber), 5g protein.
Reviews for Apricot Pecan Tart
"I was going to make it for the same reason, celiac disease, but at least it only calls for 1 tablespoon matza meal and I'm going to try substituting a rice flour in its place. I'm not 100% sure but it looks like everything else is acceptable for a gluten free diet."
"The name is misleading since matzo crackers are used -- they are made with flour -- usually white flour. I cannot serve this to someone with celiac disease."