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1
Make the crust.
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2
Put the butter in a bowl and cream.
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3
Add the granulated sugar, egg yolk, and vanilla oil and mix.
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4
Fold the sifted flour into Step 1, then press it all together.
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5
Wrap in plastic wrap and let chill for 30 minutes.
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6
Grease the pan with oil spray (or butter [not listed]).
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7
Let chill in the refrigerator.
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8
While Step 3 is chilling, make the almond cream.
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9
Cream the butter in a bowl with a whisk until white.
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10
Add the granulated sugar, then mix while adding the egg a little at a time (over about 7-8 additions).
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11
Add the vanilla oil to Step 5.
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12
Also add the almond flour and mix together.
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13
Sandwich the dough from Step 3 between two sheets of plastic wrap and roll it out with a rolling pin until larger than the tart pan.
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14
Line the tart pan with Step 7, then use a fork to poke holes in the bottom.
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15
Preheat the oven to 210C.
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16
Transfer Step 6's almond cream to Step 8 and smooth the surface.
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17
Top with sliced almonds and put in the oven.
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18
Bake at 210C for 10 minutes, then at 170C for 20 minutes.
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19
Once cooled, remove from the pan.
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20
Mix the apricot jam with a little hot water (not listed) and spread it over the top.
