Ginger Apricot Tart

1 cup unsifted flour
2 tablespoons confectioner's sugar
1/2 cup butter
6 tablespoons granulated sugar
1/2 teaspoon ground ginger
1 1/2 cups dried apricots
1 1/2 tablespoons lemon juice

Oven: 425/400 degrees

Cook apricots until just tender. Drain and set aside. Sift together flour and confectioner's sugar into a mixing bowl. Cut in butter until mixture is crumbly.

Combine 2/3 cup of butter mixture with the ginger and four tablespoons granulated sugar. Set aside. Chill remaining butter mixture thirty minutes, then turn into an 8-inch pie pan. Press over bottom and sides to form a shell. Bake at 425 degrees about eight minutes or until golden. Remove from oven and cool on rack.

Gently toss apricots with remaining granulated sugar and the lemon juice. Arrange in cooled shell. Sprinkle sugar-ginger mixture over apricots. Bake at 400 degrees fifteen minutes, or until topping is lightly browned and crisp. Serves four.

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