APRICOT PECAN TART

Apricot Pecan Tart image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 18

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Ingredients

12 ounce(s) dried apricots, chopped
1 cup(s) water
6 tablespoon(s) sugar
1 tablespoon(s) minced fresh gingerroot
1 tablespoon(s) lemon juice
1 teaspoon(s) grated lemon peel
FOR THE CRUST
1 tablespoon(s) matzo meal
4 cup(s) pecan halves, toasted
1 1/2 cup(s) sugar
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) salt
2 - eggs
4 ounce(s) semisweet chocolate, chopped
FOR THE GARNISH
2 ounce(s) semisweet chocolate
1/2 cup(s) pecan halves
- dried apricots

Steps:

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. 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. 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.
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. 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.
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. Invert dough over filling; carefully peel off waxed paper and discard. Press edges of dough to edge of tart pan to seal.
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. 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. Garnish tart with dipped pecans and dried apricots.