Instructions: In a medium bowl, mix flour, salt and 3 tablespoons sugar. With a pastry blender, cut in shortening and butter until mixture resembles coarse crumbs.

Sprinkle mixture with 3 to 4 tablespoons of ice water, adding 1 tablespoon at a time, mixing with a fork after each addition, until dough just holds together.

Shape dough into a disc. Wrap in plastic wrap and refrigerate until firm, about 30 minutes. Dough can be made ahead of time and refrigerated up to 3 days, or frozen.

While dough chills, prepare filling. Place sugar, butter and lemon juice in 12 inch skillet with oven-safe handle. Cook over medium heat until mixture boils. Add apricots, pitted side down. Cook 10 minutes, then carefully turn apricots over, cook 8 to 10 minutes more until syrup is caramelized and thickened.

Pre-heat oven to 425 degrees.

Just before apricots are done, roll dough out into a 14 inch round with a floured rolling pin on lightly floured surface. Place dough on top of apricots in skillet, tucking edge down to form rim around apricots. Cut several inch slits into dough. Bake tart about 25 minutes, or until crust is golden.

When tart is done, place a large platter over top and quickly turn skillet upside down to invert tart. Cool 1 hour to serve warm, or let cool completely to serve later.

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