Name: Apricot Almond Tart
Cook time: 35 min
Total time: 4 1D4 hr
Yield: Makes 10 to 12 servings
Ingredients: Pastry dough (from butterscotch chiffon pie recipe); 18 to 20 drained canned apricot halves (from 2 [1-lb] cans); 1 cup whole blanched almonds (5 oz); 6 tablespoons plus 2 teaspoons sugar; 1 stick (1/2 cup) unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla; 1/4 teaspoon almond extract; an 11- by 1-inch fluted tart pan with a removable bottom; pie weights or raw rice

Apricot season is short, but our love for the fruit endures. Pan-roasting canned apricots revives their tartness. Combined with frangipane filling, they make for one sweet dream in the middle of winter.

Cooks' notes:

· Apricots can be roasted 1 day ahead and chilled, covered. · Tart can be baked 6 hours ahead and kept at room temperature.

Recipe notes

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