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. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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 into two portions so that one is slightly larger than the other; wrap each one in plastic wrap. Refrigerate overnight., Let dough stand at room temperature for 30 minutes. , Preheat oven to 400°. Press larger 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 10 minutes. Reduce heat to 325°; bake 25-30 minutes longer or until golden brown. Cool on a wire rack.
Nutrition Facts :
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