Apricot Tart

Ingredients

• 1.25 cups all-purpose flour
• 0.5 cups confectioners' sugar
• 0.25 tsp fine salt
• 0.5 cup unsalted butter – cold, cut into small cubes
• 1 large egg yolk
• 2 tbsp ice water – ice-cold
• 1.5 pounds apricots – halved and pitted
• 2 tbsp granulated sugar
• 0.5 cup unsalted butter – softened
• 0.5 cup granulated sugar
• 0.125 tsp fine salt
• 1 cup almond flour
• 1 tbsp all-purpose flour
• 1 large egg – room temperature
• 0.5 tsp vanilla extract
• 0.33 cup apricot jam
• 1 tbsp water

Instructions

1. Make the dough: In a bowl, whisk together 1.25 cups all-purpose flour, 0.5 cup confectioners' sugar, and 0.25 tsp fine salt. Cut in 0.5 cup cold unsalted butter until the mixture resembles coarse sand with pea-size bits. Add 1 large egg yolk and toss; drizzle in up to 2 tbsp ice water, starting with 1 tbsp and adding just enough of the remainder for the dough to clump when pressed.
2. Shape and chill: Gather the dough into a disk without overworking, wrap, and chill until firm, 45–60 minutes.
3. Line the pan: On a lightly floured surface, roll the dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan with a removable bottom, pressing into corners. Trim the edges and chill 20 minutes.
4. Blind-bake: Heat the oven to 375°F/190°C. Line the chilled shell with parchment and fill with pie weights. Bake until the edges look set, 15–18 minutes. Remove weights and parchment, prick any bubbles, and bake until the bottom looks dry and lightly golden, 8–10 minutes. Cool 10 minutes. Reduce oven to 350°F/175°C.
5. Make the almond cream: In a bowl, cream 0.5 cup softened unsalted butter with 0.5 cup granulated sugar and 0.125 tsp fine salt until light and fluffy, 2–3 minutes. Beat in 1 large egg and 0.5 tsp vanilla extract until smooth. Fold in 1 cup almond flour and 1 tbsp all-purpose flour until just combined.
6. Prepare the fruit: In a bowl, toss the apricots with 2 tbsp granulated sugar to lightly sweeten and draw out juices.
7. Assemble and bake: Spread the almond cream evenly in the warm tart shell. Arrange the sugared halves cut-side up, snugly but without crowding. Bake at 350°F/175°C until the cream is puffed and set and the fruit is tender with lightly caramelized edges, 35–45 minutes; a toothpick inserted in the cream should come out mostly clean.
8. Glaze: Warm 0.33 cup apricot jam with 1 tbsp water in a small saucepan until fluid, 1–2 minutes. Brush over the warm tart to glaze.
9. Cool and serve: Let the tart cool to room temperature, 45–60 minutes, then unmold, slice, and serve.