Apricot Jam Tart - cooking recipe

Ingredients

2 2/3 cups flour
1/2 cup powdered sugar, plus additional, for dusting
12 tbsp (1 1/2 sticks) cold butter, chopped
2 None egg yolks
2/3 cup apricot jam, warmed and strained
1 tbsp sliced almonds
None None FOR THE APRICOT FILLING
2 cups coarsely chopped dried apricots
1/3 cup raisins
1/4 cup granulated sugar
2 tbsp brandy
1 tbsp finely grated lemon peel

Preparation

For the pastry, process the flour, powdered sugar and butter until crumbly. With the motor operating, add the egg yolks and enough iced water (about 2 tbsp) to make the ingredients cling together. Turn the dough onto a floured surface and knead gently until smooth. Shape the dough into a disc, and wrap in plastic wrap. Refrigerate for 30 mins.
Preheat the oven to 325\u00b0F. Grease a 14 x 4-inch rectangular tart pan with removable bottom.
Meanwhile, for the apricot filling, place all ingredients and 1/2 cup water in a medium saucepan on medium heat. Cook, stirring, for about 10 mins or until the apricots soften. Cool for 10 mins. Blend or process the apricot mixture until almost smooth.
Reserve one quarter of the dough. Roll the remaining dough between the sheets of parchment paper until large enough to line the prepared pan. Press the dough into bottom and sides of the pan. Trim the edges. Reserve the excess dough. Spread the apricot filling into the crust then spread with jam.
Roll the reserved dough between sheets of baking paper until 1/4-inch thick. Using a fluted pastry cutter, cut 1/4-inch strips from the dough. Decorate the tart in a lattice pattern using the pastry strips. Sprinkle with nuts.
Bake for about 50 mins or until pastry is golden. Cool slightly before serving. Dust with additional powdered sugar.