Ingredients
1-1/3 cups all-purpose flour2 tablespoons sugar1/2 cup cold butter1 large egg yolk, room temperature2 to 3 tablespoons 2% milkFILLING:3/4 cup apricot preserves2 tablespoons apricot brandy4 cans (15-1/4 ounces each) apricot halves, drained and halved2 tablespoons slivered almonds, toastedWhipped cream, optional
Preparation
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.
