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1
Place apricots in a shallow dish and cover (just) with boiling water.
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2
Allow to sit and soften, they will become raisin-like.
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3
Meanwhile, combine flour, cinnamon, brown sugar, and salt in a bowl.
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4
Add butter in small pieces and mix until mixture looks like coarse sand.
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5
Beat together egg yolk and lemon juice and pour into flour mixture while mixer is running.
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6
Mix well, and if dough seems a little dry, add a little extra lemon juice.
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7
Now knead mixture gently by hand and form into a ball.
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8
Flatten into a disc shape and chill for 10 minutes before using.
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9
Preheat oven to 425 degrees.
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10
Roll out pastry on a floured surface and place in a 9 inch tart or pie pan, forming it up the sides.
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11
Prick pastry with a fork, line with tinfoil and place a pie weight on top.
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12
If you don't have a pie weight, simply line with foil, and place a heavy baking dish right on top of the foil.
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13
This will prevent the pastry from puffing up while baking, and keep it tart-like.
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14
Bake 15 minutes, remove foil and weight and bake for 5 minutes longer.
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15
Reduce oven temp to 375 degrees.
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16
Place ground almonds on a cookie sheet and bake for 3 minutes, cool.
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17
Drain water off apricots.
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18
If using whole apricots, cut each apricot into 6-8 small pieces.
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19
Combine almonds, butter, sugar and chopped apricots in a bowl.
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20
Add salt, eggs and reserved egg white and mix well.
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21
Pour onto cooled baked tart shell and bake 25 minutes or until set.
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22
Place orange slices on top.
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23
Melt jam on stove and brush top of tart with glaze.
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24
Bring whipping cream to a slow boil in a pan, stirring often.
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25
Pour over chopped white chocolate and stir until chocolate is smooth and melted.
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26
Cool completely in refrigerator to let mixture become thicker.
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27
Cut and serve tart, stir cold chocolate cream mixture again and drizzle over tart portions on plate.
