Apricot Almond Tart

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, cold butter cubes, sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg and pulse just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the frangipane filling
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the almond flour and mix well. Beat in the eggs one at a time, then add vanilla extract, almond extract, and the 2 tablespoons of flour. Mix until smooth and set aside.
3. Prepare the tart shell
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with removable bottom. Press the dough into the pan, trim excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes until lightly golden.
4. Assemble the tart
   Reduce oven temperature to 350°F (175°C). Spread the frangipane filling evenly into the partially baked tart shell. Arrange the apricot halves, cut side up, in a circular pattern on top of the frangipane, gently pressing them slightly into the filling.
5. Bake the tart
   Bake the assembled tart for 35-40 minutes, until the frangipane is puffed, set and golden brown. The center should be firm to the touch. Remove from the oven and place on a wire rack to cool.
6. Apply the glaze
   While the tart is still warm, brush the apricots and exposed frangipane with the warmed apricot jam. This gives the tart a beautiful shine and adds sweetness to the apricots. Sprinkle the sliced almonds around the edge of the tart.
7. Serve the tart
   Allow the tart to cool completely before removing from the tart pan. Slice and serve at room temperature. The tart can be stored at room temperature for up to 2 days or refrigerated for up to 4 days.