Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------AMARETTO CREAM----------------------------
6 Large egg yolks
3 tb Sugar
1 c Whipping cream
1 (1-inch) vanilla bean,
-cut in half lengthwise
2 tb Amaretto liqueur

----------------------------TART---------------------------------
3 tb Unsalted butter
12 Whole canned apricots,
-drained well, or 12 very
-ripe fresh apricots,
-peeled, halved, pitted
1/4 c Sugar (or more)
1 (3-inch) piece vanilla bean
-cut in half lengthwise
1 Sheet frozen puff pastry
-(half of 17 1/2 oz pk)
-thawed
1 Egg, beaten to blend-glaze
Additional sugar

FOR AMARETTO CREAM: Whisk yolks and sugar in bowl to blend. Pour
cream into heavy medium saucepan. Scrape seeds from vanilla bean
into cream; add bean. Bring to boil. Gradually whisk hot cream into
yolk mixture. Return to saucepan; stir over low heat until mixture
thickens and leaves path on back of spoon when finger is drawn
across, about 4 minutes; do not boil. Remove from heat; stir in
amaretto. Transfer to bowl. Press plastic wrap directly onto surface
of cream to prevent skin from forming. Chill until cold. (Can be made
4 days ahead. Keep chilled). Remove vanilla bean.

FOR TART: Melt butter in large skillet over medium heat. Add apricots
and 1/3 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook
until apricots are tender, fall apart and form thick puree, stirring
occasionally, about 15 minutes for canned apricots and 30 minutes for
fresh. Cool. Remove vanilla bean. Sweeten mixtrue with more sugar, if
desired.

Preheat oven to 425F. Roll out pastry on floured surface to
12x16-inch rectangle. Cut in half lengthwise, forming two 6x16 inch
rectangles. Place 1 rectangle in center of baking sheet. Spread
apricots evenly over pastry, leaving 3/4 inch border on all sides.
Brush border with egg glaze. Place second rectangle atop filling.
Press edges firmly to seal. Brush with glaze. To form rim, fold up
1/2 inch of edge all around; press to seal. Brush top with glaze;
sprinkle with sugar. Using small sharp knife, make diagonal cuts 2
inches apart across tart, cutting just to filling. Bake until golden,
about 25 minutes. Cool. Serve with amaretto cream.

Bon Appetit/May 94 Typed by Didi Pahl

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