12 frozen mini-tart shells
1 cup flour
1/2 cup cold unsalted butter, cut into small pieces
1 tbsp. ice water & pinch salt
In a food processor with a steel blade, combine flour, butter and salt. Blend to a coarse meal. Sprinkle with ice water and blend again until dough begins to stick. Form into a ball, flatten, wrap in plastic wrap, and refrigerate 30 minutes. Roll dough to fit pie dish or tart pan. Preheat oven to 350ºF (180ºC) and bake pastry for 20 minutes. Remove pastry, spread bottom thickly with jam, sprinkle with almond, and add apricot halves. Serve warm or chilled.