Apricot & Almond Bakewell Tart

Make the Crust:

In the bowl of a food processor, pulse the flour, sugar, and salt together a few times. Add the cubed butter and pulse until mixture resembles course crumbs. Add the egg and mix until mixture comes together to form a dough. Lightly flour your work surface and roll the dough out into a rectangle. Gently lay the dough into an 8 inch x 11 inch tart pan and trim to fit. If your dough tears, just patch it up with some dough scraps. Freeze for at least 30 minutes. Preheat oven to 375 °F. Remove tart from freezer and prick bottom with a fork all over the surface. Bake for 25 minutes, until barely golden. Remove from oven and allow to cool while you make the filling.

Make the Filling:

Turn oven down to 350 °F. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream together the butter and sugar until fluffy. Add the eggs and almond extract and mix again until combined. Add the almond flour and salt and mix until fully combined. assemble the tart Using an offset spatula, spread the jam in an even layer over the bottom of the tart shell. Spread the almond cream over the jam. Layer the sliced apricots over the almond cream in whatever design you'd like. I lightly scored the surface of the tart with a toothpick to outline 12 squares and then fanned each halved apricot out to fit in the squares to keep the design more orderly. Alternatively, you could also just split the apricots in half and nestle them in rows cut-side up and that would be lovely, too. Bake for about 40-45 minutes, until filling is golden. Allow to cool then dust with powdered sugar.

Crust recipe adapted from Smitten Kitchen

Recipe courtesy of Taylor Harbin, All Purpose Flour Child