Apricot Crostata

Cut the apricots in half and remove the pit. You do not need to peel apricots as the skin is very delicate and will blend into the filling. Coarsely chop. In a heavy pan mix the chopped apricots and sugar and cook for about 5 to 7 minutes until the fruit has softened and begun to break down. Add the amaretto liqueur and apricot jam and mix well.

Mix together the butter and sugar with a hand mixer until well blended. Add the egg and egg yolk and continue to mix just until smooth. In a separate bowl, mix the flour, cornmeal, salt, walnuts, baking powder and cinnamon. Add the dry ingredients to the butter mixture and mix just until the dough comes together.

Preheat oven to 375 degrees F. Take about 3/4 of a cup of the dough mixture and set it aside. Press the remaining dough into the bottom and up the sides of a 10 inch tart pan with a removable bottom. Spoon the apple mixture into the crust and use a spoon to smooth across the bottom crust. Mix the almonds into the remaining dough, and using your fingers, break up the remaining crust mixture into small pea sized pieces and drop it across the top of the tart. Do not worry that it doesn’t cover completely as it looks more rustic this way!

Bake the tart in the preheated oven for about 25 minutes or until it is lightly browned. Remove from the oven and allow to come to room temperature before serving.