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1
Butter the bottom and sides of a 9-inch tart pan with a removable bottom and set aside.
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2
Toss together the flour, 1/2 cup almonds, and sugar.
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3
Cut the butter into the dry mixture until it is the consistency of fine bread crumbs.
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4
Add 1 egg and a pinch of salt and mix well, kneading slightly.
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5
Form the pastry into a ball, wrap in plastic wrap, and refrigerate 30 minutes.
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6
Roll out the dough to 1/8-inch thickness.
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7
Line the tart pan with the dough, letting it hang over by 1-inch.
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8
Trim the edges, reserving the scraps and rolling them into a ball.
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9
Place the pan in the refrigerator for 30 minutes.
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10
Roll the reserved dough ball out to 1/8-inch thickness and, using a pastry cutter with a crimp edge, cut it into several strips that are 9-inches long and 1/4-inch wide.
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11
Set these strips aside in a cool place.
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12
Preheat the oven to 375 degrees F.
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13
Line the tart pan with waxed paper and load the inside with beans.
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14
Bake in the oven until the dough has firmed but is still pale about 20 minutes.
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15
Remove from the oven and set aside.
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16
Beat the egg whites until they are thick and glossy.
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17
Spread the apricot jam in an even layer inside the tart crust.
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18
Fold the remaining almonds and the chocolate into the whipped egg whites and spread this mixture over the apricot jam.
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19
Arrange the dough strips over the top of the tart in a criss-cross fashion, pushing the ends into the apricot mixture.
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20
Brush the top with the beaten egg and bake 30 minutes.
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21
Serve warm or room temperature.
