• For this recipe you’ll need 10-12 apricots to fill the tart pan. The number needed will depend on the size of the apricots.

Make the Tart Crust

• Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees. Toast the almond for 5-7 minutes until they are lightly browned. Let the almonds cool and grind them in a food processor until they resemble crumbs. Or place them in a storage bag and beat them with a rolling pin until they resemble crumbs.
  1/4 cup (26 grams) toasted sliced almonds
• Place the flour, sugar, almonds, and salt together in the bowl and whisk the ingredients together. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.
  1 1/3 cups (189 grams) unbleached all-purpose flour, 5 tablespoons (63 grams) granulated sugar, 1/2 teaspoon kosher salt, 10 tablespoons (142 grams) unsalted butter
• Using your hands, press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your fingers to ensure an even thickness across the bottom and around the sides.
• Place the tart pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust turns golden brown and is firm to touch, 25 minutes, rotating pan halfway through baking.
• Remove the pan from the oven. Let the tart crust cool before adding the filling and the apricots.

Bake the Tart

• Sift the flour into a medium sized bowl. Add the brown sugar and salt and whisk together. Zest the lemon into the dry ingredients and rub it in with your fingers. Whisk in the egg and vanilla extract. Slowly add the heavy cream whisking continuously as you add the cream. Set the cream filling aside.
  1/2 teaspoon kosher salt, 1 tablespoon (10 grams) unbleached all-purpose flour, 1/8 teaspoon kosher salt, 1/2 teaspoon lemon zest, 1 (50 grams) large egg, 1 teaspoon vanilla extract, 1/2 cup heavy cream
• Cut the apricots in half. Sprinkle the almond flour over the bottom of the tart crust. Slowly pour the cream filling over the bottom of the crust. Starting on the inside edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
  1 tablespoon (7 grams) almond flour, 2 pounds fresh apricots (about 12 apricots)
• Place the tart on a wire rack set in a rimmed baking sheet and bake the tart until the feeling registers between 170 - 175F in the center, about 60-70 minutes.
• Remove the tart from the oven. Immediately stir together the apricot jam and water in a small saucepan and place it over medium heat. Cook it until the jam becomes warm and runny. Press the jam through a strainer to remove any large pieces of apricot. Brush the warm apricot glaze over the apricots (front and back) while it’s still warm.
  1/4 cup apricot jam, 3 tablespoons water
• Let the tart cool to room temperature before serving. If serving it the next day, refrigerate it until ready to serve.