Instructions: Preheat the oven to 350 degrees.

Make the pastry: Sift the flour, salt, and sugar into a large bowl. Bub in the butter. Add the egg and egg yolks and knead lightly to make a smooth dough. (This can also be made in a food processor.) Wrap in plastic film and put to rest in the refrigerator for 30 minutes.

While the pastry is resting, prepare the filling: Halve and pit the apricots and put them in a bowl with the amaretti and lemon zest.

Roll out the pastry and use to line a 10-inch flan dish or tart pan. Add the filling, arranging the apricots rounded side up. Bake for 30 to 45 minutes. Serve warm or cold.

This recipe yields 6 servings.

Comments: You can substitute fresh peaches or pears for the apricots.

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