Apricot almond tart

Ingredients

• 7 pitted and halved apricots

For the dough

• 200 g of t65 flour
• 90 g icing sugar
• 80 g butter + a little for the mold
• 1 egg
• 1 pinch of salt

For the almond cream

• 75 g softened butter
• 75 g sugar
• 10 g cornstarch
• 90 g of almond powder
• 1 egg
• 2 tablespoons flaked almonds

Preparation

1. Prepare the dough: in the bowl of a food processor fitted with the paddle attachment, mix the flour, icing sugar, butter, egg, salt and 1 tbsp of water until you obtain a smooth dough.

2. Form a flat pebble, put it in an airtight bag and refrigerate for 1 hour.

3. Preheat the oven to 180°C (gas mark 6).

4. Prepare the almond cream: using a spatula or whisk, mix the butter and sugar. Add the cornstarch, almond powder and then the egg – you should obtain a smooth cream.

5. Butter a tart pan and line the pastry. Spread the almond cream on the bottom of the tart. Cover with the apricots and sprinkle with flaked almonds. Bake for 25 to 30 minutes.

6. Enjoy the pie warm or cold.