-
1
To make the dough, in a food processor fitted with the metal blade, pulse the 1 cup (140 g) flour, 1/2 cup (40 g) sliced almonds, 1/4 cup (50 g) granulated sugar, and the salt until the nuts are finely ground.
-
2
Add the chilled butter pieces and pulse until the mixture resembles coarse meal.
-
3
Add the egg yolk and process until the dough comes together.
-
4
Transfer the dough to a 9-inch (23-cm) tart pan with a removable bottom.
-
5
(Theres no need to wash the bowl of the food processoryoull need it again to make the filling.)
-
6
Using your hands, press the dough as evenly as possible into the bottom and up the sides of the pan.
-
7
Refrigerate the dough-lined tart pan until the dough is firm, at least 1 hour.
-
8
Preheat the oven to 400F (200C).
-
9
Set the tart pan on a baking sheet and prick the dough about a dozen times with a fork.
-
10
Bake the tart shell on the baking sheet until deep golden brown, about 20 minutes.
-
11
If it puffs up during baking, press it down with the back of a metal spatula.
-
12
Let cool while making the filling.
-
13
Decrease the oven temperature to 375F (190C).
-
14
To make the filling, in a food processor fitted with the metal blade, pulse together the 1/2 cup (70 g) flour, brown sugar, almond paste, and 1/4 cup (20 g) sliced almonds until the almond paste is broken into fine pieces.
-
15
Add the 4 tablespoons (2 ounces/60 g) chilled butter and pulse until the butter pieces are about the size of corn kernels.
-
16
Set aside.
-
17
Halve, pit, and cut the apricots into 1/2-inch (1.5-cm) slices.
-
18
In a large bowl, toss the apricots with the cornstarch and 1/4 cup (50 g) sugar.
-
19
Distribute the apricot slices in the tart shell and sprinkle them evenly with the almond mixture.
-
20
Bake until the fruit is bubbling and the topping is golden brown, about 30 minutes.
-
21
Serve the tart warm or at room temperature.
-
22
For RASPBERRY, APRICOT, AND MARZIPAN TART, add 1 cup (5 ounces/135 g) raspberries to the apricots.
-
23
To make PLUM-MARZIPAN TART, substitute plums for the apricots and increase the cornstarch to 1 tablespoon plus 1 teaspoon.
