Criss-crossed with strips of rich chocolate almond pastry, the diamonds of golden apricot jam peek through like jewels in this Austrian specialty.

Chocolate Apricot Linzer Tart

1 1/3 cups all-purpose flour
1 cup almonds
1/2 cup granulated sugar
1/4 cup unsweetened baking cocoa
3/4 cup butter
2 large egg yolks
1 teaspoon vanilla extract
1/3 cup chopped dried apricot
1/4 cup apricot liqueur
1/4 cup orange juice
1 (12-ounce) jar apricot jam

1. Preheat oven to 350°F (175°C).
2. In a food processor, blend flour, almonds, sugar, and unsweetened baking cocoa. Add butter and process until crumbly. Add yolks and vanilla; mix well. Divide and refrigerate one-third of the dough.
3. Press the remaining dough evenly onto the bottom and up the sides of a springform pan. Bake for 15 minutes; cool in the pan on a wire rack.
4. In a small saucepan heat chopped dried apricots, liqueur, and orange juice over medium-high heat, stirring occasionally. Bring to a boil and simmer for 10 minutes, or until thickened. Stir in apricot jam and mix until smooth. Spread over the bottom of the cooled tart shell.
5. Roll out the remaining dough between two sheets of wax paper to about 1/4-inch thick. Cut into 8 strips and arrange in a cross-hatch pattern on top.
6. Bake for 30 to 35 minutes, or until the filling is bubbly. Cool then carefully remove from the pan.

Makes 8 servings.