CRUST:

1 1/4 c. flour
3/4 stick frozen butter
2 tbsp. Crisco
2 1/2 tbsp. sugar
3 tbsp. ice water

FILLING:

1 lb. dried apricots
1/2 c. sugar
4 tbsp. butter
Apricot jam
Whipped cream

First make the crust: Place flour, pieces of butter, Crisco and sugar in food processor container. Using steel knife, process briefly until shortening is cut into the flour. With the processor blade still running add the water and process until dough forms a ball. Remove from container, wrap in waxed paper and refrigerate for at least an hour.

If you don't have a food processor, cut butter and Crisco into the flour with a pastry blender until the mixture resembles a coarse meal. Add the ice water, dampening all ingredients until a ball of dough is formed. Knead briefly. Refrigerate for at least an hour.

Roll dough out and fit into a large tart shell with a removeable bottom. Line with foil, weight foil down with dried beans or rice and bake in a preheated 425 degree oven for about 20 minutes or until light brown. If necessary, remove foil and weights and leave in the turned off oven until shell is completely brown. Cool shell.

Place apricots in water to cover. Bring to a boil. Boil for a few minutes. Then turn off heat and let the fruit sit in the hot water to plump, about 10 minutes. Drain apricots well.

Split the apricots in half and arrange on a shell in concentric circles. Sprinkle with sugar. melt the butter and pour it over the apricots evenly. Bake 20 minutes in a preheated 375 degree oven.

Melt apricot jam and strain it over the cooked tart to form a glaze. Serve with sweetened lightly whipped cream.