Apricot Tart with Almond Cream

Ingredients

For the crust:

Flour 140 g

Almonds 30 g

Sugar 50 g

Pinch of salt

Butter 85 g

Egg yolk 1

Water 2 tsp

Lemon juice 1 tsp

For the filling:

Apricots 600 g

Almonds 50 g

Eggs 2

Vanilla extract 2 tsp

Sugar 25 g

Pistachios

Preheat the oven to 180 degrees Celsius. Grease a tart pan with butter. For the crust, combine the dry ingredients, grate the cold butter, and make crumbs. Mix the yolk, water, and lemon juice. Add to the flour mixture and knead the dough. Spread the dough over the bottom of the pan, create a border, prick the base with a fork, and refrigerate the pan for half an hour.

For the frosting, combine 2 eggs, vanilla extract, sugar, and almonds. Whisk well. Dice the apricots.

Remove the cake from the refrigerator and bake in a preheated oven for 15-20 minutes. Cool for 10 minutes, then spread the almond cream over the base and bake for another 10 minutes. Cool, add the apricots, and bake for another 10-15 minutes, or until set.

Let the finished tart cool, sprinkle with chopped pistachios and powdered sugar. Serve with a scoop of vanilla ice cream, vanilla yogurt, or plain.

Bon appétit!