Apricot Walnut Tart with Choice of Apricot Chantilly Cream or Apricot Cream Sauce

1. Using a food processor (or hand mixer) cream the sugar and butter until yellow and fluffy. Process the eggs with the mixture one at a time followed by orange and lemon zest until combined.
   
   
2. In a separate bowl, mix all dry ingredients, flour, baking powder, ground walnuts, cinnamon, allspice, ginger and salt.
   
   
3. Gradually mix all dry ingredients with the creamed butter mixture by pulsating a little at a time. Do not over work. Remove mixture and form two approximately equal size balls. Tightly wrap each and refrigerate until well chilled or overnight.
   
   
4. To assemble, remove wrap from first pastry ball and work it onto the bottom and sides of the tart pan, making a flat well for the filling.
   
   
5. If using apricot liquor, combine it with the apricot preserves in a bowl. Evenly spread the mixture into the pastry. Refrigerate the tart pan while preparing the lattice top.
   
   
6. Place the second ball on a floured surface. Roll the dough into an oval shape, about 1/4 inch thick. The center of the short side should be about the diameter of the tart pan in its center.
   
   
7. Cut the dough into 3/8 inch strips. Using your tool of choice (a long and narrrow straight knife, a long spatula or a metal ruler), carefully place the longest strip across the center of the tart. Add additional strips 1/2 inch apart until strips reach the ends of the tart. Reserve all scraps.
   
   
8. Second layer, place all usable strips at a 45-degree angle to the first layer, 1/2 inch apart. Collect all scraps and roll into another ball 1/4 inch thick to convenient widths. Repeat, cutting into 3/8 inch strips and placing them 1/2 inch apart. Re-roll scraps again if needed. Remember, the dough is easily patched. Attaching shorter lengths won't be noticed once tart is cooked.
   
   
9. Bake in a moderate 350º oven until the tart is lightly browned like soft cookies and the apricot filling is bubbling, about a half hour. Do not overcook.

Apricot Glaze

1. Place the preserves and the apricot liquor in a small sauce pan over medium low heat. Stir continually until mixture starts to boil. Remove pulp by pressing through a sieve. Thin the glaze with hot water if needed. Brush the glaze over the top of the tart while still hot.

Below are two great options for toppings to choose from prior to serving. Serve a healthy dollop of either over slices of the tart. 

• Chantilly Cream - Whip heavy cream in a chilled bowl until peaks are formed. Whip in apricot liquor, optional sour cream and sugar to taste.

• Apricot sauce - Whip heavy cream in a chilled bowl until peaks are formed. Whip in the 2 teaspoons sugar. Fold in the apricot pulp. Test for sweetness and add more sugar if needed.