In a mixing bowl, combine flour and sugar. Add chilled butter and rub in until the mixture resembles breadcrumbs. Stir in egg yolk and cold water, 1 tablespoon at a time, until dough comes together. Chill for 30 minutes.
Preheat Oven:
Preheat oven to 350°F (175°C).
Roll and Blind-Bake:
Roll out the pastry to fit a 9-inch tart pan. Line the pan, prick the base with a fork, cover with parchment paper, and fill with baking beans or rice. Bake for 10–12 minutes, then remove parchment and beans and bake for another 5 minutes until lightly golden.
Make Almond Filling:
In a bowl, cream together butter and sugar. Beat in eggs, one at a time. Stir in ground almonds and almond extract until smooth.
Assemble Tart:
Spread the almond filling evenly over the baked pastry base. Arrange apricot halves, cut side up, on top of the filling.
Bake:
Bake for 25–30 minutes, until the filling is set and lightly golden.
Glaze (Optional):
Warm apricot jam and brush lightly over apricots for a shiny finish.
Cool and Serve:
Let the tart cool slightly before slicing. Serve warm or at room temperature.
Serving and Storage Tips
