Apricot-Hazelnut Tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour, hazelnuts, confectioners' sugar and salt in food processor fitted with steel blade; process until nuts are finely ground. Add butter; pulse until mixture resembles coarse meal; about 10 seconds. Add egg-yolk mixture; pulse just until dough comes together and hold shape when pressed together. Transfer dough to floured surface. Press dough into flat disk. With floured rolling pin, roll into 12-inch circle. Fit dough into 10-inch tart pan with removable bottom, pressing over bottom and up sides of pan; roll pin over top edge of pan to remove excess dough. Place pan on baking sheet. Set oven rack in lowest position in oven; preheat to 400ºF.

Step 2

Combine hazelnuts and granulated sugar in food processor fitted with steel blade; process until nuts are finely ground. Add butter, brandy and nutmeg; pulse until mixture resembles coarse paste. Add eggs; process until incorporated. Spread filling evenly over dough in tart pan.

Step 3

Arrange apricot halves, pitted sides up, on top of filling. Sprinkle with granulated sugar; dot with butter. Bake 1 hour, until tart is puffed and brown on top, and filling is golden.

Step 4

While tart is baking, heat preserves in 1-cup glass measure in microwave on high 1 minute, until loose. Scrape through fine sieve into small bowl. Stir in brandy. When tart is baked, remove from oven to wire rack; brush top of tart with glaze. Let cool completely before serving.