Twas Writ: >were so many dead ripe ones I decided to cook up some apricot butter - I Damn, mon....dat do sound good...could possibly be used as a veggie glaze for carrots (?), mixed in with some mashed sweet potatoes (maybe overkill on the sweetness though)... Not sure how this would turn out, but I've a recipe I've used a number of times for a simple tart...gonna have to dig...hum whilst I ferret a bit... hmmm, hmmm... Ah...I typically made this using various fruit fillings...strawberry, boysenberry (sp?), raspberry...oddly, the tart is reminiscent of Poptarts...weird. Anywho, here's the recipe as I have made it. No actual amount of preserve filling...just cover the tart with a generous amount. Sorry, but too lazy to format into MasterCook... --- Raspberry Crumble Tart (forget where I stole this from..) 2 c. unbleached flour 3/4 c. turbinado sugar (sub. refined or possibly a ratio of 2:1 refined/brown) 3/4 c. butter, unsalted, softened 3 egg yolks 1 tsp. vanilla 1/2 c. almonds, blanched, coarse chopped 1 tsp. grated lemon peel [this may not be needed w/the apricot butter] powdered sugar fresh raspberries [sub. fruit matching/complimenting filling] Heat oven to 350degrees F. Combine well sugar and egg yolks in large bowl. Add butter and vanilla; mix well. Work in flour by hand (preferred...do not overmix if using mixer), incorporating all well. Work in almonds. Reserve 1 1/2 cup the above mixture and set aside. Press the remaining above mixture onto the bottom of an UNgreased 9-inch removable bottom tart/springform pan. Bake crust 10 minutes to firm/brown. Spread preserves to within 1/2-1/4 inch of pan edge. Sprinkle lemon peel over surface. Crumble reserved crust mixture by hand onto entire surface of tart. Bake for approximately 30 minutes until lightly browned. Cool. Cut. Eat. Dance naked. --- Hope this works out... Peace, Hendrix, and Chiles....... Rael64 rael@ebicom.net Redneck In General Monk of the TCS Order of Immaculate Twister Keeper of the Faith and a Towel...