Apricot Tart
These rainy, cold, blustery days call for some baking! Apricot Tart The filling, divine enough to eat as a breakfast treat, can be made days ahead and refrigerated. I made this three days before baking the tart and stored it in the refrigerator. Filling 12 ounces dried apricots 2 cups water 1 1/4 cups granulated sugar 1/2 tsp vanilla extract 1/4 tsp almond extract Optional: 1 TBS. rum, cognac or kirsch ( I used kirsch ) Optional: 2 TBS thinly sliced toasted almonds (I did not use ) Soak the apricots overnight in the water. Place the soaked apricots and water in a heavy saucepan. Add the sugar and mix. Over high heat, stir the mixture until it comes to a boil. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. Uncover, raise the heat to high again. Stir constantly until the mixture begins to thicken and the apricots fall apart. This will take a while (almost 20 minutes for me). You can also slice the apricots as you do it with your spoon. Remove from ...
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