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Pistachio Linzer Torte

1 1/2 cups all-purpose flour
3/4 cup butter or margarine
1/2 cup granulated sugar
3/4 cup chopped shelled pistachios
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Apricot Filling:
1 cup quartered dried apricot halves
1/4 cup raisins
1/2 cup water
1/3 cup cream sherry

1. Blend flour and butter with pastry blender until texture of cornmeal. Stir in sugar, pistachios, lemon peel, cinnamon and vanilla. Pat half of pistachio mixture into 9-inch tart pan with removable bottom. Spread Apricot Filling over pastry. Roll remaining pastry between 2 pieces of waxed paper; cut into 1/2-inch strips. Form lattice of strips over filling.*
2. Bake at 350°F (175°C) for 45 to 50 minutes or until golden. Makes one (9-inch) tart.
3. Apricot Filling:
   Combine apricots with raisins, water and cream sherry in a medium saucepan. Cook, covered, over medium heat for 15 to 20 minutes or until liquid is absorbed and fruit is very tender; stir occasionally to prevent sticking. Makes 1 cup.

Makes 8 servings.

*Lift pastry strips with spatula or long blade of knife.

Recipe and photograph provided courtesy of the California Pistachio Commission.