Ingredients
For tart shell:
1/2 cup slivered almonds (2 oz), toasted and cooled
1 cup all-purpose flour
1/4 cup sugar
1/4 tsp. salt
3/4 stick unsalted butter, cut into 1/2-inch cubes
1 egg yolk
1/4 tsp. vanilla extract
1/8 tsp. almond extract
For filling:
1 lb firm-ripe apricots, halved, pitted, and each half cut into three wedges
1 tbsp. Disaronno Amaretto
1/4 cup plus 2 tbsp. sugar
1/2 cup fine-quality apricot preserves
1 egg
1 egg yolk
2 tbsp. heavy cream
1/8 tsp. almond extract
Special equipment:
Pastry or bench scraper
9 by 1 inch round tart pan with removable bottom
Pie weights or raw rice
Directions
1.
Make dough:
Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped.
Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add yolk and extracts and pulse just until mixture begins to clump. Turn out dough onto a lightly floured surface and divide into 4 portions and smear each portion once or twice with a forward motion to distribute fat.
Turn dough together into a ball with scraper and transfer to tart pan.
Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim).
Chill until firm, about 30 minutes.
Make filling while dough chills:
Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until thoroughly mixed.
Chill, covered, until ready to use.
Bake tart shell:
Put oven rack in middle position and preheat oven to 375°F.
Line tart shell with foil and fill with pie weights.
Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more.
Cool completely in pan on a rack, about 15 minutes.
Fill and bake tart: Reduce oven temperature to 350°F.
Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell.
Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling).
Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes.
Cool tart completely in pan on rack.
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.
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