12 ounces dried apricots, chopped
1 cup water
6 tablespoons sugar
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 tablespoon matzo meal
4 cups pecan halves, toasted
1-1/2 cups sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
4 squares (1 ounce each) semisweet chocolate
2 squares (1 ounce each) semisweet chocolate
1/2 cup pecan halves
In a heavy saucepan, combine the apricots, water, sugar, gingerroot, lemon juice and peel; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until apricots are tender. Uncover; simmer 5-10 minutes longer or until thickened and liquid is absorbed.
Transfer to a food processor; cover and pulse five times or until mixture is smooth and thickened. Pour into a bowl; cool.
Trace the removable bottom of an 11-in. tart pan on waxed paper; set aside. Grease tart pan; dust with matzo meal and set aside.
In a food processor, combine the pecans, sugar, ginger and salt; cover and process until pecans are finely ground. Add eggs; cover and process until mixture forms a moist ball. Place half of the dough in a bowl; cover and refrigerate. Press remaining dough over the bottom and up the sides of prepared pan.
Bake at 350° for 12-15 minutes or until crust is puffed and lightly browned. Press bottom of crust lightly to flatten if necessary. Cool on a wire rack.
In a microwave, melt chocolate; stir until smooth. Spread over crust. Chill for 10 minutes or until set. Spread apricot filling over chocolate. Press remaining dough over waxed paper circle. Invert dough over filling; carefully peel off waxed paper and discard. Press edges of dough to edge of tart pan to seal.
Bake at 350° for 35-40 minutes or until lightly browned and dry to the touch. Cool completely in pan on a wire rack. Cover with foil and let stand overnight. For garnish, melt chocolate; stir until smooth. Drizzle 2 tablespoons over tart. Dip pecans halfway in remaining chocolate. Garnish tart with dipped pecans and dried apricots.
Yield: 12-14 servings.