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1
In a medium bowl, mix flour, salt and 3 Tbsp.
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2
sugar.
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3
With a pastry blender, cut in shortening and butter till mix resembles coarse crumbs.
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4
Sprinkle mix with 3 to 4 Tbsp.
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5
of ice water, adding 1 Tbsp.
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6
at a time, mixing with a fork after each addition, till dough just holds together.
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7
Shape dough into a disc.
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8
Wrap in plastic wrap and chill till hard, about 30 min.
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9
Dough can be made ahead of time and refrigerated up to 3 days, or possibly frzn.
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10
While dough chills, prepare filling.
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11
Place sugar, butter and lemon juice in 12 inch skillet with oven-safe handle.
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12
Cook over medium heat till mix boils.
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13
Add in apricots, pitted side down.
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14
Cook 10 min, then carefully turn apricots over, cook 8 to 10 min more till syrup is caramelized and thickened.
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15
Pre-heat oven to 425 degrees.
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16
Just before apricots are done, roll dough out into a 14 inch round with a floured rolling pin on lightly floured surface.
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17
Place dough on top of apricots in skillet, tucking edge down to create rim around apricots.
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18
Cut several inch slits into dough.
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19
Bake tart about 25 min, or possibly till crust is golden brown.
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20
When tart is done, place a large platter over top and quickly turn skillet upside down to invert tart.
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21
Cold 1 hour to serve hot, or possibly let cold completely to serve later.
