Is this it? Found this recipe but it did not have the shortcrust recipe. I
looked everywhere in that site and it just wasn't there. Sorry. I would
imagine that any good pastry recipe would work. Let me know if this is the
right recipe. Oh, I found it at:http://www.gourmetireland.com/index2.asp

APRICOT AND ALMOND TART
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Ingredients

approx. 200 g. almond shortcrust pastry ( see accompanying recipe )
10 amaretti biscuits, about 60 g.
12 fresh ripe apricots, about 1 kg.( good quality tinned can be substituted )
130 g. sugar ( for the caramel )
70 ml. water
2 Tblsp. butter

for the sauce:

125 g. dried apricots
250ml. water
100 g. sugar
slice lemon
juice of 2 oranges

for the almond cream:

125 g. unsalted butter
125 g. sugar
20 g. plain flour
125 g. ground almonds
2 eggs, lightly beaten
dash almond extract, or
1 Tablespoon Amaretto liqueur

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Preparation

First, make the almond cream, because it should rest for several hours before
using. Simply place the butter and sugar in a mixing bowl, and whisk on the
machine until light and fluffy. Add the ground almonds, and the flour. Mix well.
Slowly add the eggs, ensuring that each time, they blend in well. Add the
extract,
or Amaretto, and place in the fridge.

Roll the shortcrust out to a thickness of approx. 1/8 inch thickness. Trim into
a
circle about 2 inches larger in diameter than the cake tin. Refrigerate.

To make the caramel, place the 70 ml. water in a heavy bottomed saucepan, add
the sugar, and take to a medium caramel, over medium high heat. Once there is
a good golden colour, stop the cooking process by adding a few spoonfuls of
water. Lastly, swirl in the butter, and a squeeze of lemon juice.Pour the
caramel
into the base of the tin mould. Let cool.

Skin, halve, and remove pits from the apricots. Arrange them on the caramel,
rounded side down. Sprinkle the amaretti biscuits over the fruit.

Place all the sauce ingredients in a pan, and place over medium low heat.
Simmer until the apricots are very and tender. Remove from heat, and pass in a
blender. Sieve the sauce into a bowl, and add more orange juice to taste, or to
acquire the desired consistency of the sauce. ( The natural starches of apricots
will give a thick result )

Place the almond cream in a piping bag, and pipe over the apricot halves evenly
and to a thickness of about 3/4 - 1 inch. Lastly, take the almond shortcrust
from
the fridge, and carefully arrange on top of the almond cream, tucking a good
inch or so of crust in all around between the sides of the tin, and the almond
cream.

Place in a moderately hot oven, about 175’C for the first half-hour, and after
that
drop the heat to 160’C and finish baking for another half-hour. Remove from
oven, and with the aid of a palette knife, check that all sides of the tart are
released from the sides of the tin. Place a large plate over the tin, and turn
upside-down. Leave the tin for 30 seconds or so before removing to aid the tart
in releasing from the tin. ( The steam from the heat helps )

To serve, cut into wedge shape portions, and serve on a plate with some of the
apricot-orange sauce, and a dollop of cream.