2 6oz. packages of dried apricot halves (2 1/4C.)
1 cup orange juice
1/2 C sugar
1 4oz. can slivered blanched almonds (1C), ground
1 3/4 C all-purpose flour
1 C sugar
3/4 C margarine or butter, softened
1/4 C unsweetened cocoa
1 tsp ground cinnamon
1 tsp grated lemon peel
1 lg. egg
Confectioners sugar for sprinkling
1. Prepare filling: In 3-quart saucepan over high heat, heat dried apricot halves, orange juice, sugar, and 1 C. water to boiling. Reduce heat to medium; cook, uncovered, 30 min. or until apricots are very tender and liquid is absorbed, stirring frequently.
2. Press apricot mixture through food mill or coarse sieve into bowl; cover and refrigerate.
3. Generously grease 11-inch tart pan with removable bottom.
4. Prepare Almond Pastry dough: In large bowl, with mixer at low speed, beat ground almonds, flour, sugar, butter, cocoa, cinnamon, lemon peel, and egg until well mixed, occasionally scraping bowl with rubber spatula.
5. Divide dough in half; press half the dough onto bottom and up side of tart pan. Spoon apricot mixture into pastry shell.
6. Preheat oven to 400ºF. On lightly floured surface, with floured rolling pin ( It's much easier to roll between sheets of parchment or even plastic wrap) roll out remaining dough into 10-inch round. With knife, cut dough round into 1/2-inch wide strips.
7. Carefully place half the dough strips, about 1/2 inch apart, over apricot filling.
8. Place remaining dough strips across first row of dough strips.
9. Press down with finger on either side of each crossing to create rippled lattice effect. (What you are doing is pressing the top strip down into the gap between the bottom strips.)
10. Press ends of strips to inside edge of pastry shell.
11. Bake torte 10 minutes. Turn oven down to 350º F; bake 20 minutes longer. Cool torte in pan on wire rack.
12. To serve, remove side of pan. Sprinkle lattice with confectioners' sugar.