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1
Preheat oven to 375-degrees F.
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2
Combine flour, ground almonds, 3 tablespoons sugar and the salt in a bowl.
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3
Cut 1/2 cup of the butter in small pieces and work it into the dough with two knives or a pastry cutter until dough is crumbly.
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4
Combine egg yolk, 1/2 teaspoon vanilla and 2-3 tablespoons whipping cream.
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5
Make a well in the center of the flour mixture and pour the egg yolk/whipping cream mixture in, stirring with a fork to blend until dough can be formed into a ball.
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6
Gather up the ball of dough, on a floured board knead it several times and then wrap it in plastic wrap and refrigerate for at least 30 minutes.
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7
Roll chilled dough out on a floured board to 3/8-inch thickness and press into a 9-inch tart pan, pressing it into the bottom and sides of pan and discard excess dough.
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8
Chill for 30 minutes.
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9
Line chilled pan with foil, then fill with pie weights (or crumbled up foil balls).
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10
Bake shell for 15 minutes.
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11
Remove from oven and remove foil and weights.
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12
Prick bottom of shell with a fork and return to oven and bake for an additional 10 minutes or until shell is light brown.
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13
Cool on a wire rack.
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14
Reduce oven temperature to 350-degrees F.
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15
Arrange apricots halves, pitted side up in the tart shell.
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16
Combine remaining whipping cream, vanilla, eggs and 1/4 cup sugar in a bowl and then pour custard over apricots.
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17
Dot with remaining butter (2 tablespoons) and sprinkle with remaining sugar (2 tablespoons).
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18
Bake for 35-40 minutes or when custard tests done (by inserting knife in center- when knife is clean custard is done).
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19
Place tart under broiler for 30 seconds or when top is brown.
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20
Remove from oven and cool before serving.
