for this recipe Apricot Frangipane Tart
|½ package||Shirriff Pie Crust Mix|
|1 ¼ cup||blanched almonds|
|¾ cup||granulated sugar|
|¼ cup||all-purpose flour|
|¾ cup||cold unsalted butter cut into cubes|
|¼ cup||brandy divided|
|1 tsp||grated lemon zest|
|6||apricots halved and pitted|
|2 tbsp||apricot jam|
Crust: Preheat oven to 375°F (190°C). Prepare single pie crust according to package directions; roll out pastry and fit into 9-inch (23 cm) tart pan with removable bottom, trimming excess pastry. Prick bottom of tart shell with fork; line with foil or parchment paper and fill with pie weights.
Bake for 18 to 20 minutes in bottom third of oven. Remove foil and weights; bake 5 to 7 minutes or until crisp and lightly golden. Let cool completely.
Filling: Preheat oven to 375°F (190°C). In food processor, combine almonds, sugar, flour and salt; pulse until finely ground. Add butter; pulse until mixture resembles coarse meal. Add eggs, one at a time, mixing just until blended. Mix in 2 tbsp (30 mL) brandy, vanilla and lemon zest. Scrape into prepared crust. Arrange apricot halves on top with cut sides facing up.
Bake in bottom third of oven for 40 to 45 minutes or until golden brown and tester comes out clean when inserted in centre. Let cool completely on rack; remove side of tart pan.
Place tart on serving dish. In small saucepan set over medium heat, heat remaining brandy with jam for 3 to 5 minutes or until brandy has evaporated. Brush over tart.