Apricot Walnut Tart

Directions

1. Crust: In a large mixing bowl, whisk together the dry ingredients. Combine the water, vinegar and ice in a measuring cup or other bowl. Cut the cold butter into the flour mixture using a pastry cutter or your hands until it resembles pea sized lumps. Drizzle over the wet mixture by the tablespoon, and use a spatula to stir together until a dough forms. Try not to add too much liquid (it really shouldn't need more than 1/4 cup or 4 tablespoons to come together). Use your hands to squeeze it all together and incorporate the liquid if needed. Wrap in plastic and chill for at least an hour or overnight.
2. Blind bake crust: Preheat the oven to 375 degrees. Roll out the crust into a 10 inch disc, about 1/8 inch thick. Transfer to your tart pan, and trim the edges as needed. Place in the freezer to firm up for about 15 minutes. Cover the crust with a circle of parchment or foil, and add pie weights (dried rice or beans work too!) to prevent the crust from puffing up. Bake covered for 20 minutes, and then remove the weights, prick the bottom with the tines of a fork, and continue to bake until the bottom is set. Set aside to cool.
3. Filling: In your food processor, combine the walnuts, sugar and salt. Pulse until the nuts are fine and the mixture is powdery. Add the butter, and continue to pulse until you can't see any butter clumps. Add the egg and extract and continue processing until you have a smooth paste.
4. Assembly: Smooth the frangipane over the cooled crust into an even layer. Place the apricots in concentric circles on top of the frangipane as desired. Be sure to overlap them as they spread during baking. Bake for 30-35 minutes until a toothpick inserted in the frangipane comes out clean. Allow to cool before glazing the apricots or dusting with powdered sugar.