1 1/2 cups flour
3/4 cup margarine
1/2 cup sugar
3/4 cup chopped shelled pistachios
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla
1 recipe Apricot Filling
1 cup quartered dried apricot halves
1/4 cup raisins
1/2 cup water
1/3 cup cream sherry
1.Blend flour and margarine with pastry blender until texture of cornmeal. Stir in sugar, pistachios, lemon peel, cinnamon and vanilla. Pat half of pistachio mixture into 9-inch tart pan with removable bottom. Spread Apricot Filling over pastry. Roll remaining pastry between 2 pieces of waxed paper; cut into 1/2-inch strips. Form lattice of strips over filling.*
2.Bake at 350œ F for 45 to 50 minutes or until golden. Makes one (9-inch) tart.
Combine apricots with raisins, water and cream sherry in a medium saucepan. Cook, covered, over medium heat for 15 to 20 minutes or until liquid is absorbed and fruit is very tender; stir occasionally to prevent sticking. Makes 1 cup.
*Lift pastry strips with spatula or long blade of knife.