Brandied Apricot Tart

Name: Brandied Apricot Tart
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 1-1/3 cups all-purpose flour; 2 tablespoons sugar; 1/2 cup cold butter; 1 large egg yolk, room temperature; 2 to 3 tablespoons 2% milk; FILLING:; 3/4 cup apricot preserves; 2 tablespoons apricot brandy; 4 cans (15-1/4 ounces each) apricot halves, drained and halved; 2 tablespoons slivered almonds, toasted; Whipped cream, optional

Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. —Johnna Johnson, Scottsdale, Arizona

Ingredients

1-1/3 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1 large egg yolk, room temperature
2 to 3 tablespoons 2% milk
FILLING:
3/4 cup apricot preserves
2 tablespoons apricot brandy
4 cans (15-1/4 ounces each) apricot halves, drained and halved
2 tablespoons slivered almonds, toasted
Whipped cream, optional

Directions

Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms.
Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture.
Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.