Danish Almond Tart

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Roll out the dough
   On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch tart pan with removable bottom. Press dough into corners and trim excess. Prick the bottom with a fork and refrigerate for 15 minutes.
3. Make the almond filling
   In a medium bowl, beat the softened butter and 1/2 cup sugar until light and fluffy. Add almond flour and mix well. Beat in eggs one at a time, then stir in almond extract until smooth and well combined.
4. Assemble and bake the tart
   Preheat oven to 350°F (175°C). Pour the almond filling into the chilled tart shell, spreading evenly. Sprinkle sliced almonds on top. Bake for 35-40 minutes until the filling is set and golden brown. Allow to cool completely on a wire rack.
5. Add the fruit topping
   Arrange the mixed berries decoratively on top of the cooled tart. Heat the apricot jam in a small saucepan until liquified, then strain and brush over the berries to create a glossy finish.
6. Serve and enjoy
   Remove the tart from the pan by carefully pushing up from the bottom. Transfer to a serving plate, slice into wedges, and serve at room temperature. The tart can be stored in the refrigerator for up to 3 days.