Apricot-and-Basil Shortbread Tart
To make a 9-inch round tart, press the dough into a 9-inch round fluted tart pan with a removable bottom. Use 10 apricots and 1/4 cup of sugar for sprinkling. Double the pastry cream. Bake for 40 minutes.
This tart pairs well with an apricot-scented Tokaji from Hungary.