Apricot Tart

Mix the flour and sugar for the pastry in a bowl. Add the cold butter and rub it in quickly with your fingertips until the mixture looks like fine crumbs.

Add the egg yolk and cold water, then bring everything together into a dough. Work quickly so the butter stays cold, shape the dough into a ball, cover and chill for 1 hour.

Roll out the chilled dough and line a greased tart tin, either a 35 x 11 cm rectangular tin or a 24 cm round tin. Bake in a preheated oven at 180°C for 25 minutes.

For the filling, beat the softened butter with the sugar and vanilla sugar until combined. Add the eggs gradually, beating as you go.

Chop the almonds finely with a knife. Add them to the butter mixture with the flour and stir well to make the almond filling.

Pit the apricots and cut them into wedges. Keep the pieces fairly even so they bake at the same rate.

Spread the apricot jam over the baked tart base. Spoon the almond filling on top and smooth it into an even layer.

Arrange the apricot wedges over the filling. Bake at 180°C for 25–30 minutes, until the filling is set and the tart is lightly golden.