Ingredients
CRUST
4 ounces unsalted butter, softened
3 ounces cream cheese, softened
1 Cup flour
1/4 Cup Hazelnuts, chopped
FILLING
3 Cups firm apricots, washed, pitted & quartered
3/4 Cup sugar
3 Tablespoons instant tapioca (preferably ground in a spice grinder)
Juice of 1/2 lemon
3 Tablespoons hazelnut liquor
2 Tablespoons butter
Preparation
CRUST-Cream butter & cream cheese together & cut in flour with a pastry knife until crumbly.Press into a ball,wrap in plastic wrap & refrigerate until very cold. Preheat oven to 400F. Press marble size pieces into a 9" tart pan w/removable bottom & sprinkle with nuts (lightly press nuts into dough).Bake until brown(about 20 min)& cool completely in pan. Leftover dough can be cutout & baked for decorations, if desired.
FILLING-In a large, heavy pan, mix all ingredients except butter & let set for 15 minutes.Stir & bring to a boil over medium heat.Add butter,cover & lower heat to maintain a gentle simmer, stirring occasionally;cook for 30-40 minutes.When mixture thickens enough to heavily coat a spoon,remove from heat & cool. Pour into tart shell,apply decorations & let set up in refrigerator for several hours. Remove from pan & serve.
