Apricot Chiffon Tart

• 5 ounces shortbread cookies, such as Walkers, broken
• 2/3 cup whole raw almonds
• 1/4 cup sugar
• 1/2 teaspoon coarse salt
• 4 tablespoons unsalted butter, melted
• 1 3/4 pounds fresh apricots (about 10), pitted and quartered
• 3/4 cup water plus 1/3 cup cold water
• 1 1/2 cups sugar
• 1/2 teaspoon coarse salt
• 2 envelopes (4 1/2 scant teaspoons) unflavored powdered gelatin
• 5 large eggs, separated
• Raw almonds, chopped, for garnish

1. Make the crust: Preheat oven to 350F.
2. Pulse cookies in a food processor until crumbs form.
3. (You should have 1 cup.)
4. Add almonds, sugar, and salt, and process until almonds are finely ground.
5. Add butter, and process just until mixture holds together.
6. Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom.
7. Refrigerate until firm, about 15 minutes.
8. Bake until golden brown, 17 to 20 minutes.
9. Transfer to a wire rack, and let cool.
10. Make the filling: In a saucepan, bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil.
11. Cover, reduce heat, and simmer until apricots are very soft, 10 minutes.
12. Remove from heat; let cool 20 minutes.
13. Puree apricots and liquid in a blender.
14. Strain through a fine sieve into a bowl.
15. (You should have 3 cups puree; reserve 1/2 cup.)
16. In a small bowl, sprinkle gelatin over remaining 1/3 cup cold water, and let stand until softened, about 5 minutes.
17. Heat 2 1/2 cups apricot puree in a medium saucepan over medium-high.
18. Whisk softened gelatin into puree, and stir until gelatin dissolves.
19. Prepare an ice-water bath.
20. In a medium bowl, whisk together egg yolks and 1/2 cup sugar.
21. Whisk in one-third of apricot-gelatin mixture, then pour back into pan.
22. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes.
23. Pour through a sieve into a bowl set in the ice-water bath.
24. Whisk until just beginning to gel, 5 minutes.
25. In a separate bowl, whisk egg whites until soft peaks form.
26. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes.
27. Whisk one-third of whites into apricot-gelatin mixture.
28. Gently fold in remaining whites.
29. Let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes.
30. Spoon into crust (it will pile high).
31. Refrigerate pie 2 hours or up to 1 day.
32. Before serving, drizzle reserved 1/2 cup apricot puree on top and sprinkle with chopped nuts.

shortbread cookies, almonds, sugar, coarse salt, unsalted butter, fresh apricots, water, sugar, coarse salt, eggs, almonds

Taken from www.epicurious.com/recipes/food/views/apricot-chiffon-tart-389732 (may not work)