Swedish Almond Tart

Instructions

1. Prepare the pastry
   In a food processor, pulse the flour, sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, then pulse just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat and prep
   Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom. Roll out the chilled dough on a lightly floured surface and transfer to the tart pan, pressing it into the bottom and up the sides. Trim excess dough and prick the bottom with a fork. Freeze for 10 minutes.
3. Blind bake the crust
   Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and let cool slightly.
4. Make the almond filling
   In a large bowl, mix together the almond flour and powdered sugar. Add the eggs, almond extract, and vanilla extract, stirring until well combined. Stir in the melted butter until you have a smooth, thick batter.
5. Fill and bake
   Pour the almond filling into the partially baked tart shell, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top. Bake for 25-30 minutes, or until the filling is set and golden brown.
6. Glaze and cool
   While the tart is still warm, brush the top with the warmed apricot jam to create a glossy finish. Let the tart cool completely in the pan on a wire rack before removing and slicing.