Buttery Apricot Tart

NEED:

Sweet Pastry Dough

1 1/4 cup(s) all-purpose flour
1/4 cup(s) sugar
1/4 teaspoon(s) salt
7 tablespoon(s) butter or margarine, cut up

Apricot Filling

1/4 cup(s) sugar
1 1/2 teaspoon(s) all-purpose flour
1 1/2 pound(s) (8 to 10 large) apricots, each cut in half and pitted
2 tablespoon(s) plain dried bread crumbs
2 tablespoon(s) pistachios, shelled and chopped

Prepare sweet pastry dough: Preheat oven to 375 degrees . In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. With hand, press dough together in bowl. Press dough onto bottom and up side of 11-inch fluted tart pan with removable bottom.
Bake tart shell 20 minutes.

Meanwhile, prepare apricot filling: In medium bowl, combine sugar and flour; add apricots and toss to coat. Set aside.

Sprinkle hot tart shell with bread crumbs. Arrange apricot halves, cut sides down in tart shell.

Bake tart 50 to 55 minutes or until shell is golden and apricots are tender. Cool tart in pan on wire rack.

To serve, carefully remove side of tart pan. Sprinkle tart with pistachios.

ENJOY!