3/4 c. unbleached all-purpose flour, sifted
1 tbsp. granulated sugar
5 tbsp. butter, cold
1/2 tsp. vanilla extract
2-3 tsp. water, or as needed

1. Mix flour and sugar together in food processor. Cut butter into small pieces, then add to food processor. Mix until mixture just resembles cornmeal. Add vanilla and 2 teaspoons of the water, mix until dough starts to form a ball. (Add more water, a few drops at a time, if necessary.) Do not overwork.

2. Press dough evenly into an 8 inch false-bottom tart pan. Chill in refrigerator for 45 minutes.

3. Preheat oven to 400 degrees.

4. Line the chilled dough with aluminum foil and fill with dried beans. Bake in the lower part of oven for 8 minutes. Remove foil and beans and bake for 5 minutes longer. Remove from oven.

FILLING:

1/2 c. granulated sugar
3 tbsp. apricot preserves
3/4 c. sliced blanched almonds
1/2 c. heavy cream
2 tbsp. Amaretto liqueur
1/4 tsp. salt

1. Stir sugar and apricot preserves together in a bowl, mixing well. Add remaining ingredients, blending thoroughly. Pour into partially baked shell.

2. Set on the middle rack of the oven and bake for 25 to 30 minutes, until filling top is golden brown. Cool and serve. 8-10 portions.