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1
First make the crust: Place flour, pcs of butter, Crisco and sugar in food processor container.
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2
Using steel knife, process briefly till shortening is cut into the flour.
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3
With the processor blade still running add in the water and process till dough forms a ball.
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4
Remove from container, wrap in waxed paper and chill for at least an hour.
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5
If you do not have a food processor, cut butter and Crisco into the flour with a pastry blender till the mix resembles a coarse meal.
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6
Add in the ice water, dampening all ingredients till a ball of dough is formed.
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7
Knead briefly.
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8
Chill for at least an hour.
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9
Roll dough out and fit into a large tart shell with a removeable bottom.
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10
Line with foil, weight foil down with dry beans or possibly rice and bake in a preheated 425 degree oven for about 20 min or possibly till light brown.
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11
If necessary, remove foil and weights and leave in the turned off oven till shell is completely brown.
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12
Cold shell.
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13
Place apricots in water to cover.
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14
Bring to a boil.
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15
Boil for a few min.
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16
Then turn off heat and let the fruit sit in the warm water to plump, about 10 min.
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17
Drain apricots well.
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18
Split the apricots in half and arrange on a shell in concentric circles.
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19
Sprinkle with sugar.
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20
heat the butter and pour it over the apricots proportionately.
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21
Bake 20 min in a preheated 375 degree oven.
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22
Heat apricot jam and strain it over the cooked tart to create a glaze.
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23
Serve with sweetened lightly whipped cream.
