Apricot Tart

• 1 11-inch inch pie shell, baked
• 2 cups water
• 3 tablespoons sugar
• 1 vanilla bean
• 2 pounds firm ripe apricots
• 1/2 cup Amaretto liqueur

1. Combine the water, sugar and vanilla bean and simmer for 15 minutes.
2. Cut the apricots in half and remove the pits.
3. Put them gently into the syrup and simmer until they are almost tender.
4. Remove with a slotted spoon and place on a plate.
5. Leave a couple of apricot slices in the syrup.
6. Add the Amaretto to the syrup and continue to simmer until you have a thick glaze (about 15 to 20 minutes), mashing the remaining apricot halves with a spoon until they are amalgamated into the glaze.
7. Just before serving, arrange the apricot halves on the pastry.
8. Pour the glaze over the top and serve.

shell, water, sugar, vanilla bean, firm ripe apricots, liqueur

Taken from cooking.nytimes.com/recipes/2033 (may not work)