BRANDIED APRICOT TART

Brandied Apricot Tart image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 11

1 1/3 cup(s) all-purpose flour
2 tablespoon(s) sugar
1/2 cup(s) cold butter
1 - egg yolk
2-3 tablespoon(s) 2% milk
FOR THE FILLING
3/4 cup(s) apricot preserves
2 tablespoon(s) apricot brandy
5 can(s) (15 ounces each) apricot halves, drained and halved
2 tablespoon(s) slivered almonds, toasted
- whipped cream, optional

Steps:

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 half of the apricots over crust and brush with 1/3 cup preserve mixture; repeat. Sprinkle with almonds.
Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Serve with whipped cream if desired.