INGREDIENTS
Crust:
- 1 1/4 cups crushed vanilla wafer cookies
- 1/2 cup finely chopped hazelnuts
- 1/4 cup butter, melted
Filling:
- 1/2 cups sugar
- 1/2 cup light corn syrup
- 3 eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, melted
- 1 tablespoon brandy or apple juice, if desired
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped dried apricots
- 1 medium (1 cup) apple, peeled, chopped
Topping:
- 1/2 cup whipping cream, whipped
- 1 tablespoon sugar
- 1/8 teaspoon ground cinnamon

INSTRUCTIONS
1. Heat oven to 180°C. Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of greased 22cm tart pan with removable bottom. Bake 8 minutes.

2. Combine sugar, corn syrup, eggs, flour, 2 tablespoons melted butter, brandy and 1 1/2 teaspoons cinnamon in bowl; mix well. Stir in hazelnuts, apricots and apple. Spoon mixture into crust. Bake 40-50 minutes or until deep golden brown.

3. Cool 15 minutes. Remove side of pan. Combine all topping ingredients in bowl. Beat at high speed until stiff peaks form. Serve with tart.

Recipe Tips: Place a baking sheet or aluminum foil on the oven rack below the tart to catch any drips during baking.

ref: www.landolakes.com