Served as dessert. Vegetarian dish.

Crust

3/4 cup All-purpose Flour, sifted

1 Tablespoon granulated Sugar

5 Tablespoons sweet Butter, cold

1/2 teaspoon Vanilla Extract

2-3 teaspoons Water, as needed

Filling

1/2 cup granulated Sugar

3 Tablespoons Apricot Preserves

3/4 cup sliced blanched Almonds

1/2 cup heavy Cream

2 Tablespoons Amaretto Liqueur (or use 1/2 teaspoon Almond Extract)

1/4 teaspoon Salt

For Crust: Mix flour and sugar together. Working quickly, cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal. Add vanilla and 2 teaspoon of the water and toss with a fork until dough just holds together. (Add more water, a few drops at a time, if necessary). Do not overwork. Press dough evenly into an 8-inch false-bottom tart pan. Chill in refrigerator for 45 minutes. Preheat oven to 400*. Line the chilled dough with aluminum foil and fill with dried beans. Bake in the lower part of oven for 8 minutes. Remove foil and beans and bake for 5 minutes longer. Remove from oven. For Filling: Stir sugar and apricot preserves together in a bowl, mixing well. Add remaining ingredients, blending thoroughly. Pour into partially baked shell. Set on the middle rack of the oven and bake for 25 to 30 minutes, until filling top is golden brown. Cool and serve.

Preparation time: 55 minutes

Cooking time: 1 1/2 hours

Yields: 10-12 Portion

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