-COCOA PASTRY-
1 1/2 c Flour
2/3 c Butter; softened
1/4 c Brown sugar; packed
2 tb Cocoa
1 Egg
–TART–
8 oz Dried apricots
3 1/2 oz Macadamia nuts; coarsely
-chopped
1/3 c Sugar
1/4 c Butter; melted
1/2 c Light corn syrup
1/4 ts Salt
2 Eggs
—Chocolate-dipped
-Apricots—–
1/4 c Semisweet chocolate chips
1 ts Shortening
12 Dried apricots
1. Heat oven to 400 1/4. Mix all pastry ingredients until dough forms.
Press firmly and evenly against bottom and side of ungreased 11-inch tart
pan with removable bottom. Bake 10-12 minutes or until set.
2. After baking pastry, heat oven to 375 1/4. Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots. Sprinkle nuts
and chopped apricots evenly over baked pastry. Beat sugar, butter, corn
syrup, salt, and eggs until smooth. Pour over nuts and apricots. Bake 25 to
30 minutes or until set.
3. Line plate with waxed paper. Place chips and shortening in a small
microwave safe bowl. Microwave uncovered on medium 2 to 3 minutes or until
mixture can be stirred smooth. Dip half of each apricot into chocolate
mixture; place on plate. Let stand until chocolate is dry. Place on tart.
Per serving: 779 Calories; 21g Fat (22% calories from fat); 13g Protein;
156g Carbohydrate; 83mg Cholesterol; 239mg Sodium
From The Chocolate Archives, Dec 1997,
Yields
12 Servings