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For the pastry:
10 tablespoons cold butter
4 egg yolks
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
For the filling:
1 1/2 cups granulated sugar
1 cup water
1 cup whipping cream (scant)
2 1/2 cups walnut halves
7 tablespoons unsalted butter, softened
1 egg white, lightly beaten
1/2 cup apricot preserves
For the glaze:
6 ounces semisweet chocolate
4 tablespoons unsalted butter
Walnut halves, for garnish

Bomma Breakfast Tarts

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1 large egg
3 tablespoons granulated sugar
1 frozen pie-crust shell, thawed
1/4 cup blueberry jam
1 tube lavender cake-decorating icing with a small tip (optional)

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