Source: Woman's World magazine - Nov. 25, 1997

Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chilled butter or margarine, diced
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water

In a bowl, combine flour and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough starts to form. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days before using. Meanwhile, make Topping.

On lightly floured surface roll out dough into an 11-inch circle. Transfer to a 9-inch round tart pan with removable bottom; press into bottom and sides. Press excess dough against insides of pan. Freeze until firm, about 15 minutes. Meanwhile, make Frangipane.

Apricot Topping
1 pound dried apricots (about 2 1/2 cups)
3/4 cup granulated sugar
2 tablespoons lemon juice
1 1/4 cups water
1 teaspoon vanilla extract

In pot over medium heat, combine apricots, sugar, juice and water. Bring to boil. Reduce heat to low; simmer until apricots are very plump and liquid is thick, syrupy and golden, about 30 minutes.

Remove from heat. Stir in vanilla extract. Cool completely.

Frangipane
1/3 cup butter (at room temperature)
1/3 cup granulated sugar
1/3 cup packed almond paste
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour

In mixer at high speed, beat butter, sugar and almond paste until smooth. Reduce speed to low; beat in egg and vanilla extract until combined. Beat in flour until just combined.

To assemble, spread frangipane over bottom of dough; arrange apricots with their syrup over. Bake for 35 to 40 minutes or until pastry is golden and apricots have begun to brown. Remove sides of tart pan immediately; let cool on rack. Meanwhile, prepare the Glaze.

Glaze
1/3 cup apricot preserves
2 tablespoons amaretto or water

In a small pot, combine preserves and amaretto. Over medium-high heat cook until preserves dissolve, 2 to 3 minutes. Strain; brush over tart. (If making ahead, freeze unbaked tart until solid, about 3 hours; wrap in plastic and foil. Store in freezer for up to 6 weeks. Bake, unthawed, 55 minutes.)

Makes 8 servings.

Per serving: 387 cal; 5 g protein; 13 g fat; 42 mg chol; 65 g carb; 174 mg sodium