1. 1

   Step 1

   Mix 140 g of softened butter with 75 g of powdered sugar.

2. 2

   Step 2

   Add 1 egg, 250 g of flour, 25 g of almond flour, and 1 pinch of salt. Mix until a smooth dough forms.

3. 3

   Step 3

   Roll out the dough between two sheets of parchment paper and let it rest in the refrigerator for 1 hour.

   Timer 60 min
4. 4

   Step 4

   Line a buttered tart pan with the dough, prick the bottom with a fork, and refrigerate for 15 minutes.

   Timer 15 min
5. 5

   Step 5

   Preheat the oven to 180 °C. Blind bake the crust for 15 minutes.

   Timer 15 min
6. 6

   Step 6

   Mix 60 g of almond flour, 50 g of powdered sugar, and 1 teaspoon of cornstarch.

7. 7

   Step 7

   Incorporate 25 g of melted butter, 1 egg, 50 g of crème fraîche, and 1 teaspoon of vanilla extract. Whisk until you have a smooth cream.

8. 8

   Step 8

   Spread the almond cream over the pre-baked tart crust.

9. 9

   Step 9

   Pit 800 g of apricots, cut them into quarters, and arrange them on the cream, hollow side up.

10. 10

    Step 10

    Sprinkle with 1 tablespoon of brown sugar and a handful of slivered almonds.

11. 11

    Step 11

    Bake at 180 °C for 30 to 35 minutes until caramelized.

    Timer 35 min
12. 12

    Step 12

    Let the tart cool until lukewarm. Brush the apricots with 1 tablespoon of warmed apricot jam.

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