Apricot Hazelnut Tart

• CRUST
• 4 ounces unsalted butter, softened
• 3 ounces cream cheese, softened
• 1 Cup flour
• 1/4 Cup Hazelnuts, chopped
• FILLING
• 3 Cups firm apricots, washed, pitted & quartered
• 3/4 Cup sugar
• 3 Tablespoons instant tapioca (preferably ground in a spice grinder)
• Juice of 1/2 lemon
• 3 Tablespoons hazelnut liquor
• 2 Tablespoons butter

1. CRUST-Cream butter & cream cheese together & cut in flour with a pastry knife until crumbly.Press into a ball,wrap in plastic wrap & refrigerate until very cold. Preheat oven to 400F. Press marble size pieces into a 9" tart pan w/removable bottom & sprinkle with nuts (lightly press nuts into dough).Bake until brown(about 20 min)& cool completely in pan. Leftover dough can be cutout & baked for decorations, if desired.
2. FILLING-In a large, heavy pan, mix all ingredients except butter & let set for 15 minutes.Stir & bring to a boil over medium heat.Add butter,cover & lower heat to maintain a gentle simmer, stirring occasionally;cook for 30-40 minutes.When mixture thickens enough to heavily coat a spoon,remove from heat & cool. Pour into tart shell,apply decorations & let set up in refrigerator for several hours.
3. Remove from pan & serve.

unsalted butter, cream cheese, flour, hazelnuts, filling, firm apricots, sugar, instant tapioca, lemon, hazelnut liquor, butter

Taken from www.epicurious.com/recipes/member/views/apricot-hazelnut-tart-50087191 (may not work)