For torte:
1/2 cup semisweet chocolate chips
2 cups chopped walnuts
1 and 1/2 cups all purpse flour
1/2 cup light brown sugar
1/2 tsp salt
1/2 cup cold butter, cut in pieces
3 Tbsp cold water
2 tsp vanilla
Filling:
1 pkg (8 ounces) dried apricots, chopped
1 and 1/2 granulated sugar
3/4 cup water
3 Tbsp all purpose flur
2 Tbsp fresh lemon juice
Crust:
Combine chocolate ships and nuts in food processor and chop.
Add flour, sugar and salt. Blend.
Add butter. Process to blend
Add water and vanilla. Mix until crumbly
Pat 2/3 of the dough into the bottom and up the sides of a 9 inch ungreased springfoam pan
Filling:
Combine the apricots, sugar, water, flour and lemon juice in a saucepan
Heat to boiling. Reduce heat
Simmer for 25 minutes stirring often and mashing some pieces of apricot until the mixture
is like a jam
Remove from heat and cool
Pour filling into the crust
Sprink the rest of the crust crumbs over top of filling
Bake at 350 for 40 minutes until crust is lightly brown and filling is set
Cool