Fresh Apricot Tart

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted
• 3 ounces whole blanched almonds (about 3/4 cup)
• 2 tablespoons granulated sugar
• 1/4 teaspoon granulated sugar
• 1 cup all-purpose flour
• 1 pinch salt
• 1/4 teaspoon almond extract
• 3 tablespoons blanched sliced almonds
• 1/2 cup plus 1 tablespoon granulated sugar
• 1 pinch salt
• 6 tablespoons all-purpose flour
• 6 tablespoons almond flour or 6 tablespoons very finely ground blanched almonds
• 1/2 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1 1/2 tablespoons unsalted butter, melted
• 6 tablespoons half-and-half
• 10 -12 fresh apricots, halved and stones removed
• confectioners' sugar, for dusting

Recipe

• 1 to make the crust: preheat oven to 350 degrees.with rack in center. brush and 8-by-11-inch tart pan with removable bottom with butter.
• 2 place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. add the butter, and process until combined. pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
• 3 transfer the crumbly dough to the prepared pan. using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. chill the crust 30 minutes.
• 4 bake crust until golden, 20 to 25 minutes. transfer to a wire rack to cool.
• 5 to make the filling and assemble the tart: preheat oven to 350 degrees. spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. shake the pan halfway through baking to make sure the nuts toast evenly. set aside.
• 6 in a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. whisk in the eggs, melted butter, and half-and-half until well combined. pour the filling into the baked crust.
• 7 arrange the apricot halves, cut-sides up, on top of the filling, packing the fruit closely together. sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. sprinkle the toasted almonds over the entire tart.
• 8 bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. transfer tart to a wire rack to cool. unmold, and sprinkle with confectioners' sugar just before serving.