Apricot Caramel Tart

• 1-1/4 cups slivered almonds
• 2-1/4 cups all-purpose flour
• 1 cup plus 1 teaspoon sugar, divided
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/8 teaspoon salt
• 1 cup cold butter, cubed
• 4 large egg yolks
• 2 tablespoons lemon juice
• 1/2 teaspoon almond extract
• 1 jar (12 ounces) apricot preserves
• 1/2 cup caramel ice cream topping
• 1 large egg, lightly beaten
• 1/4 teaspoon water
• 3 tablespoons sliced almonds

1. Place slivered almonds in a food processor; cover and process until chopped. Add the flour, 1 cup sugar, cinnamon, coriander and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add the egg yolks, lemon juice and almond extract; cover and process until dough forms a ball. Divide dough into two portions so that one is slightly larger than the other; wrap each one in plastic wrap. Refrigerate overnight.
2. Let dough stand at room temperature for 30 minutes.
3. Preheat oven to 400u0b0. Press larger portion of dough onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Combine preserves with ice cream topping; spread over crust.
4. Roll out remaining pastry; make a lattice crust. Trim and seal edges. Beat egg and water; brush over lattice top. Sprinkle with remaining sugar and sliced almonds. Place on a
5. .
6. Bake 10 minutes. Reduce heat to 325u0b0; bake 25-30 minutes longer or until golden brown. Cool on a wire rack.

almonds, flour, sugar, ground cinnamon, ground coriander, salt, cold butter, egg yolks, lemon juice, almond, apricot preserves, caramel ice cream topping, egg, water, almonds

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