Very buttery, nutty, apricoty.
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup unsalted butter
1 tablespoon sugar
1/4 cup ground almonds
1/8 to 1/4 cup ice cold water
1 1/2 pounds fresh ripe apricots
1/3 cup sugar
pinch of salt
In a food processor, place the flour, salt, ground almonds, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour. Remove from refrigerator, roll out and place into tart pan. Trim edges and put back in the refrigerator while you prepare apricots.
Slice apricots with skin on. Place the slices in a large bowl and season with a pinch of salt. Then add the granulated white sugar and toss gently to combine. Arrange the apricot wedges evenly on the pastry shell. Scrape any remaining sugar from the bowl and sprinkle over the apricots.
Bake the tart in a preheated 400 degree F oven for about 35 – 45 minutes or until the pastry is golden brown.
I worked with this recipe.