Herbed Apricot Tart

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An Edible Mosaic


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1/2 lb (about 250 g) dried apricot paste (qamer al deen), cut into pieces

2 cups water

1/4 cup sugar

1 large sprig mint, plus 2 tablespoons fresh minced mint

1 tablespoon cornstarch, dissolved in 1 tablespoon cold water

1 large egg

1 1/4 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

Pinch fresh grated nutmeg

1 1/2 sticks (6 oz) unsalted butter, at room temperature

1/4 cup all-purpose flour

1/4 cup brown sugar, lightly packed

1/8 teaspoon cinnamon

2 tablespoons (2 oz) unsalted butter, at room temperature

1/4 cup chopped walnuts

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