Name: Apricot Cream Tart
Yield: Makes 6 to 8 servings
Ingredients: 1/2 cup slivered almonds (2 oz)toasted and cooled; 1 cup all-purpose flour; 1/4 cup sugar; 1/4 teaspoon salt; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk; 1/4 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1 lb firm-ripe apricots, halved, pitted, and each half cut into three wedges; 1 tablespoon Disaronno Amaretto; 1/4 cup plus 2 tablespoons sugar; 1/2 cup fine-quality apricot preserves; 1 large egg; 1 large egg yolk; 2 tablespoons heavy cream; 1/8 teaspoon almond extract; a pastry or bench scraper; a 9- by 1-inch round tart pan with removable bottom; pie weights or raw rice

Active time: 30 min Start to finish: 3 3/4 hr

Cooks' notes:

• Tart can be made 6 hours ahead and kept, uncovered, at room temperature. • Apricots can macerate up to 1 day, covered and chilled. Bring to room temperature before using. • Egg mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using. • Tart shell can be baked 1 day ahead and kept, loosely covered, at room temperature.

Recipe notes

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