2 T. sugar
1/2 t. salt
1/4 cup butter
1 egg yolk
1/2 t. brandy
1 stick sweet butter, cut into bits and softened
1/2 cup and 2 t. sugar
2 large eggs
1 cup blanched almonds, finely ground
1 t. vanilla
1 t. Grand Marnier
Canned apricot firm halves
Pitted dry prunes, large
9-1/2 inch fluted glass pie dish or equivalent quiche
|Preparation - Directions:
Tart pastry: Blend with fork, flour, sugar and salt. Combine well. With pastry blender, cut in butter until small pea-size. Stir in egg yolk, blend well. Fit into pan desired, slightly overlap. Could be chilled at least 15 minutes.
Filling: With electric mixer in bowl, cream butter well, add 1/2 cup sugar and beat until very fluffy.
Add eggs one at a time, beat well after each addition, and beat in the almonds, vanilla and Grand Marnier.
Spread this mixture in the shell, top with well-drained apricot halves and prunes, alternating to make pleasing design.
Bake in lower third of oven on a baking sheet at 350° for about 40 minutes or until filling is golden and set. Remove to broiler.
Sprinkle remaining 2 tablespoons sugar and place under broiler 6 inches from heat for 2 to 3 minutes.
Apricot glaze to be brushed on or spooned on after serving: Use juice from canned apricots and add juice of one lemon, 1/2 cup sugar, pinch salt and 1 tablespoon cornstarch dissolved in the cold juice, cook until thick, adding more cornstarch dissolved in cold water as necessary to make a thick glaze.