Apricot Tart with Almond Cream

Instructions

1. 1
   In a large bowl, whisk flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse sand.
2. 2
   Add egg yolk and ice water, mixing just until a dough forms. Shape into a disk, wrap, and chill for 30 minutes.
3. 3
   On a floured surface, roll out dough to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with a fork.
4. 4
   Line shell with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5 mins more.
5. 5
   Beat softened butter and sugar in a bowl until fluffy. Add egg, then almond flour, vanilla, almond extract, and salt. Mix until smooth.
6. 6
   Spread almond cream in cooled tart shell. Arrange apricot halves cut side up over the filling.
7. 7
   Bake at 350°F (175°C) for 35-40 minutes until puffed and golden.
8. 8
   Warm apricot jam and brush over tart. Sprinkle with sliced almonds, if desired. Cool slightly before serving.