Apricot and Almond Pastry

Apricot and Almond Pastry (Alice Cook, my God mammy!)
Here’s a New Zealand yuuuumie for you to try…
1 ¼ cake flour, sifted after measuring (or before if you’d like it richer)
¼ t salt
¾ c shortening
3 eggs
1 c apricot jam
¼ lb butter
½ c sugar
¼ vanilla cooke crumbs (vanilla wafers or Lorna Doons)
¼ c finely ground almonds (I use my blender)
Sift flour and salt into a bowl. Cut in shortening with a a pastry blender until consistency of course sand. I like that! Beat one egg and add to flour mixture, tossing lightly. Better close your window….until a ball of dough is formed. Wrap in wax paper and chill for 1 hour-or-overnight. Roll out dough ¼ in thick on a lightly floured surface and line a 9 in pie plate with it. Spread apricot jam over dough. Preheat oven to 350 degrees. Cream butter , add sugar beating until light and fluffy. Add remaining eggs and beat well. Add crumbs and nuts, beating well. Pour over jam and bake 30 min. until delicately browned on top. This must cool for several hours to set properly. May be served with a dab of whipped cream, if you long to get pudgy---but is rich, rich, rich without. Different and good! It keeps well for up to three days, if you can keep it that long… and is a nice “make ahead” dessert.