Apricot Almond Tart

Ingredients:

• 1 prepared refrigerated pie crust
• 3/4 cup butter or margarine, softened
• 3/4 cup sugar
• 2 eggs
• 1 1/2 cup ground almonds
• 1 1/2 Tbsp. All-Purpose flour
• 3/4 tsp. vanilla extract
• 1/4 cup light rum or apricot nectar
• 8 to 10 fresh apricots, pitted and halved

Directions

Preheat oven to 350 degrees. Line an 11-inch tart pan with pastry; refrigerate. In a medium bowl, cream butter and sugar together. Stir in eggs, almonds, flour and vanilla. Gradually pour rum or apricot nectar into the mixture, stirring constantly; pour into pastry-lined pan. Arrange fresh apricots cut-side down in tight circles over filling. Bake at 350 degrees for 30 minutes. Remove tart from oven; cover with foil and continue to bake for 30 minutes longer. Tart is done when a toothpick inserted in the center comes out clean. Remove from oven; cool on a wire rack.

Makes 10 servings.