PASTRY SHELL:

1/2 c. sugar
3/4 c. butter
1 egg yolk
2 c. cake flour

Cream together sugar and butter. Mix in egg yolk and cake flour. Work until dough is smooth. Chill dough. Pat into 10" spring form pan. Bake at 325 degrees until edges are lightly browned, about 25 minutes.

FILLING:

3 oz. dried apricots
2 tbsp. sugar
1/2 c. water
6 tbsp. sugar
1/2 c. sliced almonds
1/2 c. whipping cream

In a small saucepan simmer dried apricots, 2 tablespoons sugar and 1/2 cup water. Cover and cook until apricots are plump. Uncover and chill.

In large saucepan combine 6 tablespoons sugar, sliced almonds and whipping cream. Bring to boil, stirring, until sauce forms large shiny bubbles as it cooks.

Spoon apricots into pastry. Pour hot sauce over fruit. Bake at 350 degrees until nuts are golden, about 25 minutes. Cool. Cut into wedges. Serves 8 to 12.