Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 0.25 cup powdered sugar
  • 1 large egg yolk
  • 1 tbsp ice-cold water
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter, softened
  • 0.33 cup granulated sugar
  • 1 cup almond meal
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 9 medium apricots, halved and pitted
  • 2 tbsp apricot preserves
  • 1 tbsp warm water
  • 2 tbsp sliced almonds

Instructions:

  1. In a food processor, pulse flour, powdered sugar, and salt. Add chilled butter and pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and ice water. Pulse just until the dough begins to clump together.
  3. Press the dough into a disk, wrap in plastic, and refrigerate for 60 minutes.
  4. Roll the dough to fit the tart pan. Line with parchment and pie weights. Bake at 375°F (190°C) for 12 minutes, remove weights, and bake for another 5 minutes until the base looks matte and dry.
  5. Beat softened butter and sugar until pale and fluffy.
  6. Stir in the almond meal and cornstarch until fully combined.
  7. Mix in the egg and vanilla extract until a smooth emulsion is formed.
  8. Spread the frangipane filling into the pre-baked crust and press the apricot halves into the cream.
  9. Bake until the filling is set and golden brown.
  10. Warm apricot preserves with water and glaze the tart. Garnish with sliced almonds.