Chocolate Apricot Torte

Rock Cottage Gardens
10 Eugenia Street
Eureka Springs, AR 72632


For filling:                                                   
1 pound apricots, dried & chopped coarse                       
1/2 cup sugar                                                  
1 1/2 cups water                                               
2 tablespoons lemon juice, fresh                               
2 tablespoons flour                                            
For dough:                                                     
2 cups walnuts, about 1/2 pound                                
1/2 cup semi-sweet chocolate chips                             
1 3/4 cups flour                                               
1/2 teaspoon salt                                              
1 teaspoon vanilla extract                                     
3/4 cup brown sugar, light firmly packed                       
1 1/2 sticks cold butter, cut into pieces                      
Chocolate curls 

Make filling:
In a medium saucepan stir together apricots, granulated sugar, water, lemon juice, and flour and cook over moderately low heat, stirring frequently, until thickened and most liquid is absorbed, about 10 minutes.  Remove pan from heat and let filling cool.

Preheat oven to 350 degrees.

Make dough:
In a food processor combine walnuts and chocolate chips and pulse until mixture is chopped coarse. In a large bowl with an electric mixer beat together walnut mixture, flour, salt, vanilla, brown sugar, and butter until mixture forms a crumbly dough.

Assemble torte:
Press two-thirds dough in bottom and 1 1/2 inches up side of a 9 1/2 inch springform pan.  Spread filling evenly on crust and crumble remaining dough over filling.

Bake torte in middle of oven 50-60 minutes , or until golden.  Cool torte completely in pan on rack and remove side of pan.  Torte may be made 1 day ahead and chilled, covered.
Garnish with chocolate curls.

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