- 3/8 c butter
- 1/4 c brown sugar
- 1 1/2 cup almond meal
- can of apricots
- about 1/3 package of almond paste
- 2 Tbsp grenadine
- 1/3 c sugar free apricot preserves
- 2 tsp almond extract
Preheat over to 350. Stir together the almond meal and sugar. Melt the butter, pour it into the powder, and stir. You should get something that looks a lot like a graham cracker crust. Pat it into the bottom of a medium size springform pan, toss in the oven until it looks golden-brown (about 15 min?). Crumble up the almond paste into little pieces over the crust, then drain the canned apricots and arrange prettily over top. Melt the preserves and stir in the grenadine and almond extract. Drizzle over the apricots, making sure to get some on any exposed almond paste crumbs.
This recipe is based on what was in our pantry. The grenadine and almond extract were added because the apricot preserves had sucralose in (the jar said SUGAR FREE and I was all thrilled because I thought that mean that all that was in it was apricots, and so bought it, but no luck) and a correspondingly thin taste. You can probably leave them out id you did not accidently buy DEVIL JAM. If you have slivered almonds, they would be nice to sprinkle on top. This wants to be refrigerated a bit before you eat it, which will give the jam and the almond paste time to soggy themselves together and act like some sort of pastry cream. I think if I were to do it again, I might add some regular wheat flour to the almond meal; the crust is very crumbly and structurally weak. Not bad, tho.
You shoudl also try eeyorerin's white trash trifle. :) Cool whip!