Tarte aux Abricots

Ingredients

• All-purpose flour (1 1/2 cups)
• Unsalted butter (1/2 cup, cold and cubed)
• Granulated sugar (1/4 cup)
• Salt (1/4 teaspoon)
• Egg yolks (2)
• Apricot jam (1/2 cup)
• Almond extract (1 teaspoon)
• Fresh apricots (6, halved and pitted)
• Sliced almonds (1/4 cup)
• Powdered sugar (for dusting)

Instructions

1. In a food processor, combine the all-purpose flour, cold butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolks and pulse until the dough just comes together. Be careful not to overwork the dough.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan, ensuring to cover the edges, and trim any excess.
6. In a small bowl, mix together the apricot jam and almond extract until smooth. Spread the mixture evenly over the bottom of the tart crust.
7. Arrange the apricot halves on top of the jam, cut side down, in a circular pattern.
8. Sprinkle the sliced almonds over the apricots, adding a delightful crunch.
9. Bake for 35-40 minutes, or until the crust is golden and the apricots are tender.
10. Allow the tart to cool for 10 minutes before dusting with powdered sugar.
11. Serve warm or at room temperature and enjoy the sweet, fruity flavor with a hint of almond.