To peel apricots, blanch about 20 seconds. Drain and rinse with cold water, then slip off the peels with a paring knife.
Recipe information
Yield
Serves 6
Ingredients
1 9-inch refrigerated ready pie crust, room temperature
2 teaspoon (generous) all purpose flour
1/4 cup apricot preserves
3/4 cup slivered almonds, very finely chopped in processor
7 to 9 apricots, peeled, halved
1/3 cup sugar
1 tablespoon butter
Preparation
Step 1
Preheat oven to 450°F. Unfold crust and press out fold lines. Sprinkle with flour and gently spread flour over crust. Arrange floured side down in 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce all over with fork. Bake until golden brown, about 11 minutes. Cool slightly on rack. Reduce oven to 375°F.
Step 2
spread preserves in bottom of crust. Top with almonds. Arrange apricots cut side down atop almonds, filling tart completely. Sprinkle with sugar. Dot apricots with butter. Bake until apricots are tender and filling is syrupy, about 1 hour. Cool on rack.
