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1
Preheat the oven to 325 degrees F.
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2
Slice the apricots 3/4-inch thick, discarding the pits.
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3
Place the apricots in the prebaked tart shell in a decorative pattern.
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4
Set aside.
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5
Combine the sugar, egg yolks, and cream in a medium mixing bowl.
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6
Whisk until combined.
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7
Stir in the flour and salt.
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8
Carefully pour the creamy mixture over the apricots.
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9
Sprinkle the almonds over the top of the tart.
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10
Bake until the custard is almost completely set, about 35 to 40 minutes.
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11
Serve slightly warm or at room temperature.
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12
In a small bowl, mix the egg and cream together.
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13
Set aside.
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14
In the bowl of an electric mixer, combine the flour, sugar, salt, and butter.
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15
Using the paddle attachment on low speed, mix in the butter until it is the size of small peas.
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16
With the mixer on low speed, add the egg mixture.
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17
Mix the dough just until it is no longer dry looking.
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18
It will still be loose and crumbly at this point.
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19
Place the dough on the work surface.
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20
With your hands, combine and form the dough into a single ball.
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21
Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
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22
Roll out dough and fit it into a 9 1/2-inch tart shell.
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23
Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
