Apricot Tart

I came across this recipe while looking for apricot recipes. Although i haven't made it i am hoping to make it before the too-short apricot season ends. Chillng dough time (1 hour) is included in prep time. Recipe source: local newspaper

Steps

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.

Bake shell for 15 minutes.

Remove from oven and remove foil and weights.

Prick bottom of shell with a fork.

Ingredients

flour, almonds, sugar, butter, egg yolk, vanilla, whipping cream, apricots, eggs