*  Exported from  MasterCook II  *
 
                          APRICOT FRANGIPANE TART
 
 Recipe By     : COOKING LIVE SHOW #CL8775
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      recipes       pate sucree rolled 1/8 inch thick,
                         fitted into tart pan with a
                         removable bottom
    1      stick         (1/2 cup) unsalted butter,
           cut into bit  
      1/4  cup           sugar + 2 teaspoons
    1      large         egg
    1      cup           blanched almonds -- ground
    1      teaspoon      vanilla
    2      -pound        can apricot halves -- drained
      1/2  cup           apricot glaze
 
 
 Trim the edge of the dough with the rolling pin. Prick the shell with 
 a
 fork and chill the shell for 30 minutes.
 
 Preheat the oven to 350 degrees and preheat the baking sheet.
 
 In a bowl with the mixer cream the butter, add 1/4 cup of the sugar, 
 and
 beat the mixture until fluffy. Add the eggs, one at a time, beating 
 well
 after each addition, and beat in the almonds and the vanilla. Spread 
 the
 frangipane mixture in the shell, top it with the apricot halves cut 
 sides
 up, and bake the tart on the baking sheet in the lower third of the 
 oven
 for 40 minutes, or until the filling is golden and set.
 
 Preheat the broiler.
 
 Sprinkle the tart with the remaining 2 teaspoons sugar and put it 
 under the
 broiler about 6 inches from the heat for 2 to 3 minutes, or until the
 filling is browned. Brush the tart with the apricot glaze, let it 
 cool, and
 remove the rim of the pan.
 
 Yield: 1 tar
 
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