INGREDIENTS FOR SOFT COOKIE CRUST
1 C hazelnuts
½ C sugar
1 ½ C all-purpose flour
3/4 t baking powder
7 T cold unsalted butter, cut up
1 lg egg
INGREDIENTS FOR FILLING
1 lb B&R Farms Dried Apricots
1 ½ C water
2 T lemon juice
1 T brandy
INGREDIENTS FOR TOPPING
½ C reserved nut-sugar mixture
2 T cold unsalted butter, cut up
2 T all-purpose flour
DIRECTIONS
Heat oven to 350F. Have ready a 9 to 9 ½" spring form pan and a baking pan.
Spread hazelnuts in baking pan. Bake 10 to 15 minutes, shaking pan once or twice, until nuts smell toasty and turn light brown. Wrap nuts in a dishtowel and rub to loosen skins. Pick out nuts (some skin will adhere).
DIRECTIONS FOR SOFT COOKIE CRUST
In food processor: Pulse nuts and sugar until nuts are finely ground. Remove and reserve ½ cup for topping. Add flour and baking powder to processor and process briefly to mix. Add butter; process 3 or more 4 seconds until mixture is crumbly. Scrape sides and bottom of bowl. Add egg and pulse until a soft dough forms. By hand: Grind toasted nuts in a blender in 1-2 batches. Transfer to a large bowl, add sugar and mix well. Remove ½ C; reserve for topping. Stir flour and baking powder into mixture remaining in bowl until blended. Cut in butter with a pastry blender or rub in with fingers until coarse crumbs form. Add egg; stir with a fork until a soft dough forms. Spread or pat dough evenly over bottom and about 1 ½" up sides of ungreased pan. Refrigerate if filling is not ready to be added.
DIRECTIONS FOR FILLING
Bring water to a boil in a medium saucepan. With oiled scissors or knife, snip dried apricots into ½" pieces. Add water, reduce heat and simmer 8-10 minutes until most liquid is absorbed. Remove from heat; steep in lemon juice and brandy. Cool about 10 minutes while making topping.
To make topping in food processor: Put reserved ½ C nut-sugar mixture into processor. Add butter and flour; process 1-2 seconds until crumbly. Spread warm filling in crust. Sprinkle with topping.
Bake 40 minutes or unit crust is medium brown. Cool in a pan on a wire rack 15-20 minutes. Loosen edges with a knife; remove pan sides. Serve warm or at room temperature. If not serving the same day, cool completely, cover loosely and store overnight at room temperature.