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1
Preheat the oven to 375 degrees F.
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2
Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick.
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3
Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin.
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4
Line the tart pan with the dough.
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5
Dock the dough and set aside.
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6
Make the almond cream.
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7
Spread a layer of almond cream inside the tart.
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8
Pit and quarter the fresh apricots.
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9
Arrange them on top of the almond cream by standing them on end.
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10
Sprinkle slivered almonds on top of the tart and bake for about 40 minutes.
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11
Dust with confectioners' sugar.
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12
Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined.
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13
Add the salt and powdered sugar.
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14
Mix until combined.
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15
Add the egg and mix until combined.
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16
Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough.
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17
Roll the dough to the desired size on a lightly floured work surface.
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18
Baking instructions vary and will be specified in any recipe using this dough.
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19
The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month.
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20
Thaw the dough in the refrigerator until ready to use.
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21
If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
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22
It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own.
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23
Place the slivered almonds (no skin preferred) and granulated sugar into the food processor.
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24
Pulse until the almonds and sugar reach the consistency of flour.
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25
It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
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26
Mix in the flour.
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27
Mix in the butter.
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28
Add the egg and mix until the mixture becomes light and creamy.
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29
Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.
