Apricot Torte Instructions:- Pulse flour and butter, sugar and salt in a food processor 7 or 8 times or until mixture is crumbly.
- Add egg, and pulse 4 or 5 times until dough forms. Divide dough into 7 equal portions, shaping each portion into a ball.
- Roll each ball to a 9-inch circle on inverted greased 9-inch cake-pans covered with parchment paper.
- Bake, in batches, at 350° for 10 to 12 minutes or until golden. Cool on pans.
- Beat sour cream and powdered sugar, pecans and vanilla at medium speed with an electric mixer until combined; chill.
- Process preserves in a food processor until smooth.
- Spread 6 cookie layers alternately with about 3 tablespoons sour cream mixture and 3 tablespoons apricot preserves; stack.
- Top with remaining cookie layer; chill 8 hours.
Sprinkle top with powdered sugar, if desired; pipe whipped cream around outer edge, if desired.
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