French Almond Tart

Instructions

1. Prepare the pastry
   In a food processor, combine the flour, 1/2 cup cold butter, 1/4 cup sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the beaten egg and pulse until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Make the almond filling
   In a mixing bowl, cream together 1/2 cup softened butter and 1/2 cup sugar until light and fluffy. Beat in 2 eggs one at a time, then add vanilla and almond extracts. Fold in the ground almonds and 2 tablespoons flour until well combined.
3. Assemble the tart
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. 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.
4. Pre-bake the crust
   Bake the crust for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until the crust is lightly golden. Remove from oven and let cool slightly.
5. Fill and bake the tart
   Spread the almond filling evenly into the par-baked crust. Sprinkle the sliced almonds on top. Bake for 30-35 minutes until the filling is set and golden brown. The center should be firm to the touch.
6. Glaze and finish
   Heat the apricot jam in a small saucepan until melted. Strain if necessary, then brush over the warm tart for a beautiful shine. Allow the tart to cool completely before removing from the pan and serving.