Brandied Apricot Tart

• 1-1/3 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 cup cold butter
• 1 large egg yolk, room temperature
• 2 to 3 tablespoons 2% milk
• 3/4 cup apricot preserves
• 2 tablespoons apricot brandy
• 4 cans (15-1/4 ounces each ) apricot halves, drained and halved
• 2 tablespoons slivered almonds, toasted
• Whipped cream, optional

1. Preheat oven to 450u0b0. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms.
2. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350u0b0.
3. In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture.
4. Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.

flour, sugar, cold butter, egg yolk, milk, apricot preserves, apricot brandy, apricot halves, slivered almonds, cream

Taken from www.tasteofhome.com/recipes/brandied-apricot-tart/ (may not work)