| 1 | For amaretto cream: whisk yolks and sugar in bowl to blend. |
| 2 | Pour cream into heavy medium saucepan. |
| 3 | Scrape seeds from vanilla bean into cream; add bean. |
| 4 | Bring to boil. |
| 5 | Gradually whisk hot cream into yolk mixture. |
| 6 | Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. |
| 7 | Remove from heat; stir in amaretto. |
| 8 | Transfer to bowl. |
| 9 | Press plastic wrap directly onto surface of cream to prevent skin from forming. |
| 10 | Chill until cold. |
| 11 | (can be made 4 days ahead. |
| 12 | Keep chilled). |
| 13 | Remove vanilla bean. |
| 14 | for tart: melt butter in large skillet over medium heat. |
| 15 | Add apricots and 1/3 cup sugar. |
| 16 | Scrape in seeds from vanilla bean; add bean. |
| 17 | Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. |
| 18 | Cool. |
| 19 | Remove vanilla bean. |
| 20 | Sweeten mixtrue with more sugar, if desired. |
| 21 | preheat oven to 425°F. |
| 22 | Roll out pastry on floured surface to 12x16-inch rectangle. |
| 23 | Cut in half lengthwise, forming two 6x16 inch rectangles. |
| 24 | Place 1 rectangle in center of baking sheet. |
| 25 | Spread apricots evenly over pastry, leaving ?inch border on all sides. |
| 26 | Brush border with egg glaze. |
| 27 | Place second rectangle atop filling. |
| 28 | Press edges firmly to seal. |
| 29 | Brush with glaze. |
| 30 | To form rim, fold up ?inch of edge all around; press to seal. |
| 31 | Brush top with glaze; sprinkle with sugar. |
| 32 | Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. |
| 33 | Bake until golden, about 25 minutes. |
| 34 | Cool. |
| 35 | Serve with amaretto cream. |
| 36 | bon appetit/may 94 typed by didi pahl |
