• I used a 28 cm perforated tart mold with a height of 3 cm (11 inches by 1.2 inches).

Shortcrust pastry :

• In the bowl of a stand mixer or a large mixing bowl, combine the flour, powdered sugar, almond powder, salt, and optionally the seeds from a vanilla pod.
• Add the cold, but not hard, butter cubes and mix with the paddle attachment of the stand mixer or using your fingers until the mixture resembles coarse sand.
• Add the beaten egg and mix briefly to bring everything together. Do not work the dough until it forms a ball, just until it becomes a uniform mixture.
• Turn the dough out onto a work surface and press it forward with the palm of your hand 2 to 3 times to help incorporate the ingredients, then gather it into a ball.
• Wrap the dough in cling film, flattening it slightly. This will help it cool faster and make it easier to roll out.
• Leave to rest in the refrigerator for about 2 h or prepare the day before.
• Note: This resting time will prevent the dough from collapsing in the tart pan during baking. It will also be easier to roll out and handle.
• After this resting time, roll out the dough between two sheets of parchment paper to a thickness of 2 to 3 mm (0.08 to 0.12 inches).

  If the dough is too cold, let it relax for 5 minutes. If it's warm, return it to the refrigerator for 20 minutes or until it is firmer and easier to handle.
• Line the buttered tart pan, placed on a perforated baking sheet (preferably), with a Silpain mat or parchment paper.
• Remove excess dough with a rolling pin. Using a piece of parchment paper, smooth the bottom and sides by pressing the dough firmly to form a right angle.
• Finish by trimming the edges with a knife.
• Freeze the tart crust for 30 minutes before baking it for blind baking.
• If you are not using very juicy fruits, you can fill it immediately and bake in a single step.
• Preheat the oven to 160°C (320°F) with the fan on and bake the tart crust for about fifteen minutes, or until the dough is lightly golden.
• Remove from oven and allow to cool. Meanwhile, prepare the almond cream.

Almond cream:

• In a bowl, cream the softened butter and sugar using a rubber spatula.
• Add the almond flour in three parts, alternating with the beaten eggs.
• Mix between each addition to incorporate the egg without whipping, until you achieve a smooth, homogeneous cream.
• Cover with plastic wrap and refrigerate while the tart shell cools.

Baking and Filling

• Preheat the oven to 175°C (350°F) on conventional (static) mode.
• Spread the almond cream over the cooled tart shell up to three-quarters full, to prevent the cream from overflowing.
• Cut the apricots in half and arrange them in a circle on the cream, cut side up, tilting them slightly backward (see image below).
• Sprinkle with sliced almonds.
• Place the tart in the oven for around 40 minutes, depending on the oven, until the tart is golden brown and the almond cream is cooked.
• Note: If the top browns before the tart is fully baked, cover it with a sheet of aluminum foil.
• Check the almond cream's doneness with a skewer; it should come out clean when inserted into the center of the tart.
• Place the tart on a wire rack and let it cool before removing it from the ring.

Finishing touch :

• Lightly heat the neutral glaze or apricot jelly to liquefy it.
• Brush over apricots.
• Dust the entire tart with powdered sugar or just the edges before serving. To dust only around the edge, hold a plate or golden presentation board over the tart, without touching it, to protect the center.
• Serve warm or at room temperature.
• You can keep it in the refrigerator until it's time to serve.