Bourbon Nut Crostata

DOUGH: Combine the flour, sugar, baking powder and salt in the bowl of a food processor. Pulse to combine.

Cut the frozen butter into small pieces and add to the bowl. Process 10 to 15 seconds more. Drizzle in the cold water and process until just blended.

Remove from the bowl and form into a ball. Cut this ball in half and wrap each half in plastic wrap. Freeze one half for another use and refrigerate the other for at least 30 minutes.

FILLING: Preheat oven to 350 degrees F. Spread the nuts on a large baking sheet. Toast in the oven for 10 to 15 minutes or until the nuts become fragrant and just begin to turn golden. Set aside to cool. Leave the oven on.

In a large bowl, whisk together the eggs, sugar, dark corn syrup and vanilla. Add the flour and melted butter and whisk to combine. Stir in the bourbon.

CROSTATA: Roll the chilled dough on a well-floured board into a 13-inch circle. Use plenty of flour to roll the dough and brush off the excess when the pastry is rolled.

Spray a 10-inch tart pan with removable bottom with nonstick cooking spray. Fit the pastry into the pan, leaving 1 1/2 inches of dough hanging over the edge on all sides.

Place the toasted nuts into the pastry-lined pan, mounding them in the center slightly. Pour the filling over the nuts.

Gently fold the pastry over the filling so there is a wide pastry edge with nuts showing in the center of the crostata. Pleat the pastry to create a pretty edge.

Bake in the center of the preheated over for about 50 minutes or until the filling is puffed and does not jiggle in the center.

In a small saucepan, heat the apricot preserves until simmering. Strain through a wire sieve. Keep warm.

When the crostata is done, remove from oven and let cool for a few minutes. Remove the sides of the pan and place on a wire rack. Brush the apricot glaze over the pastry and nut filling. Let cool.

Slide the crostata off the tart pan bottom and onto a serving platter. Serve at room temperature.