Apricot-Nut Tart

• 1 cup almonds
• 1 cup pecans
• 1 cup walnuts
• 1 1/2 cups all-purpose flour
• 1 1/4 cups firmly packed light brown sugar, divided
• 6 tablespoons butter or margarine
• 4 large eggs, divided
• 1/2 cup dried apricots, diced
• 1/2 cup light corn syrup
• 1/4 cup butter or margarine, melted
• 2 tablespoons apricot nectar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons grated lemon rind
• Vanilla ice cream (optional)
• Garnishes: toasted chopped almonds, pecans, walnuts

1. Chop first 3 ingredients coarsely. Place in a shallow pan.
2. Bake at 350u0b0 for 5 to 7 minutes or until toasted, stirring once. Set aside.
3. Pulse flour, 1/4 cup brown sugar, and 6 tablespoons butter in a food processor 7 to 8 times or until mixture is crumbly. Add 1 egg; pulse 4 to 5 times or until dough forms a ball. Press dough into bottom and up sides of an 11-inch tart pan with removable bottom. Freeze 2 hours.
4. Stir together remaining 1 cup brown sugar, remaining 3 eggs, apricots, and next 5 ingredients. Stir in nuts; pour into crust.
5. Bake at 350u0b0 on bottom oven rack for 35 to 40 minutes or until set. Cool on a wire rack. Serve with ice cream, if desired. Garnish, if desired.

almonds, pecans, walnuts, flour, brown sugar, butter, eggs, dried apricots, light corn syrup, butter, apricot nectar, vanilla, lemon rind, vanilla ice cream, pecans

Taken from www.myrecipes.com/recipe/apricot-nut-tart-0 (may not work)