Virtual Sefer Lori's Apricot Almond Tart

Lori's Apricot Almond Tart
This serves 8 -- 10. I like to make it in the morning, while the kitchen is still cool. It is quick to put together. It can sit at room temp. all day, loosely covered, until serving time. It is best served the same day it is made, though.
Crust:
8 T. butter, melted and cooled
1/2 c. sugar
1/8 t. vanilla extract
1/8 t. almond extract
pinch salt
1 1/4 c. plain flour
2 T. finely ground unblanched almonds
1. Preheat the oven to 375 degrees.
2. Butter the inside of a 9 -- 11" tart pan, if desired. I never do this.
3. Combine all the crust ingredients except the almonds. Transfer the dough to the tart pan and use your fingers to evenly press the pastry onto the bottom and sides of the pan. The dough will be thin.
4. Place the pan in the center of the oven and bake until the dough is light brown, about 15 minutes. Sprinkle the almonds over the crust bottom -- prevents crust from getting soggy.
Cream:
1/2 c. heavy cream
1 large egg, lightly beaten
1/2 t. vanilla extract
1/2 t. almond extract
2 T. raw honey
1 T. plain flour
about 1 1/2 lbs. fresh apricots, pitted and halved
2 T. sugar
Confectioners' sugar, for garnish
1. Whisk the cream ingredients together in the bowl used for the crust. Set aside.
2. Starting just inside the edge of the pre-baked crust, neatly overlap the halved apricots, cut side up, at a slight angle. Make 2 or 3 concentric circles, working toward the center. Fill the center with the remaining apricots.
3. Pour the cream evenly over the fruit. Sprinkle the fruit with the 2 T. sugar. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 50 -- 60 minutes. The apricots will shrivel slightly. Remove to a rack to cool. Sift confectioners' sugar over tart just before serving.
Variations:
1. This can be made with other stone fruits like cherries, peaches, plums, and nectarines, or a combination. Place the fruits in the crust cut side up. It also works well with fresh figs.
2. To make it with soft berries like raspberries or blackberries, pre-bake the dough as directed. Add the cream and bake until the filling is firm and the pastry is deep golden brown, about 10 minutes. Remove from the oven and allow to cool completely. At serving time, arrange a single layer of berries on top of the filling. Sift confectioners' sugar over and serve immediately.

Lori