Yields approximately 10-12 slices
Ingredients:
1-1/4 cups All-Purpose flour (sieved)
1/2 tsp salt
2 tbsp castor sugar
115 gm unsalted butter (cubed, chilled)
1 egg yolk
1 tsp vanilla extract
2 tbsp ice-cold water
To coat the crust prior to pouring the filling:
A thin coating of apricot jam (approx. 2 tbsp)
Filling:
20 gm flour
125 gm ground almonds
100 gm castor sugar
1 tsp vanilla extract
1 tsp almond extract
2 eggs
115 gm unsalted butter
Topping:
4 or 5 apricots (stoned, halved, sliced)
Apricot jam (warmed, brushed on top)
Method:
In a food processor, combine flour, chilled butter, sugar, salt, egg yolk, vanilla and cold water. Pulse a few short times and stop when mixture resembles sand or fine breadcrumbs. Remove on to a plastic wrap. Fold sides over mixture and press to form a square or a rectangle. Secure sides to cover and chill for one hour. Remove out of fridge. Remove plastic wrap. Place dough over a lightly floured surface. With a roller pin; roll dough to form a 20 x 40 cm rectangle. Line a rectangular tart tin of 12 x 36 cm with the rolled dough; pressing sides towards edges and exceeding their upper edges. Trim excess dough by rolling roller pin along top edges of tin. Prick base with a fork; over several parts and chill for 30 minutes. Remove and line with parchment paper. Add pie weights or dried beans and blind bake in a preheated oven of 180 degrees Celsius; for 20 minutes. Remove from oven. Remove pie weights and parchment paper. Bake for ten more minutes. Allow to cool on a cooling rack.
To prepare Filling: Add butter and sugar to a standmixer bowl, or in a bowl to use with an electric hand blender. Beat until creamy. Beat eggs; one at a time, to incorporate. Add vanilla and almond extract. Then incorporate ground almond and flour. Coat base of tart with apricot jam. Pour prepared filling on top. Even with a flat spatula. Arrange apricot slices on top of filling and press them gently into filling to remain in place. Bake in a preheated oven of 180 degrees Celsius; for 25-30 minutes, or until top is golden. Remove out of oven. Glaze by brushing them with warmed jam. Allow to cool off completely before serving. Slice and serve.