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1 1/4 cups Flour
1/2 cup Almonds, toasted,blanched and finely ground
9 Tablespoons Sugar
1/2 cup Butter
2 Tablespoons Butter, divided
1 Egg Yolk
1 1/2 teaspoons Vanilla, divided
1 cup Whipping Cream
2-3 Tablespoons Whipping Cream, divided
7-8 Apricots, cut in half and pitted
2 Eggs, beaten
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Preheat oven to 375-degrees F. Combine flour, ground almonds, 3 tablespoons sugar and the salt in a bowl. Cut 1/2 cup of the butter in small pieces and work it into the dough with two knives or a pastry cutter until dough is crumbly. Combine egg yolk, 1/2 teaspoon vanilla and 2-3 tablespoons whipping cream. Make a well in the center of the flour mixture and pour the egg yolk/whipping cream mixture in, stirring with a fork to blend until dough can be formed into a ball. Gather up the ball of dough, on a floured board knead it several times and then wrap it in plastic wrap and refrigerate for at least 30 minutes. Roll chilled dough out on a floured board to 3/8-inch thickness and press into a 9-inch tart pan, pressing it into the bottom and sides of pan and discard excess dough. Chill for 30 minutes. Line chilled pan with foil, then fill with pie weights (or crumbled up foil balls). Bake shell for 15 minutes. Remove from oven and remove foil and weights. Prick bottom of shell with a fork and return to oven and bake for an additional 10 minutes or until shell is light brown. Cool on a wire rack. Reduce oven temperature to 350-degrees F. Arrange apricots halves, pitted side up in the tart shell. Combine remaining whipping cream, vanilla, eggs and 1/4 cup sugar in a bowl and then pour custard over apricots. Dot with remaining butter (2 tablespoons) and sprinkle with remaining sugar (2 tablespoons). Bake for 35-40 minutes or when custard tests done (by inserting knife in center- when knife is clean custard is done). Place tart under broiler for 30 seconds or when top is brown. Remove from oven and cool before serving.
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