11 oz. Mariani Apricots, finely chopped
1-1/2 cups sugar
3/4 cup water
3 tablespoons flour
Juice from ½ fresh lemon
3 oz. Unsweetened chocolate
2 cups whole walnuts
1-1/2 cups of all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter, chilled, cut into pieces
2 tablespoons cold water
2 teaspoon vanilla
1 oz. shaved semi-sweet chocolate for garnish
Combine all ingredients in heavy saucepan. Bring slowly to a boil over low heat. Reduce heat & simmer, stirring frequently and mashing any large pieces of apricot, until mixture resembles thick jam – about 25 minutes.
Place chocolate in bowl of processor and chop roughly. Add nut and chop coarsely. Add flour, sugar & salt then blend. (Bits of chocolate and walnut should be clearly visible). Add butter & process to blend. Add water and vanilla then mix, pulsing the on/off button of your food process until mixture is crumbly.
Preheat oven 350°F
In an 8 or 9 inch Springform pan, pat 2/3 of dough into the bottom and 1 inch up the sides. Add filling. Crumble additional dough over the top to cover. Bake 40 minutes. Let cool.
Decorate top with shaved chocolate.