4tbsp brown sugaror honey (adjust the amount of sugar to your taste)
1cswater
1Egg yolk
A small handful of slivered almonds
Instructions:
Prepare the dough in advance: in a bowl, mix the softened butter and sugar to obtain a creamy texture. Add the ground almonds, salt then the beaten egg. Incorporate the flour in 3 batches. Knead (just enough) then form a ball, wrap it in a film and place it in the refrigerator for 1 hour.
For the garnish: cut the apricots into quarters like me or even smaller, then place them in a container. Add 3tbsp brown sugar (or 2tsp honey) and water. Mix to coat them well.
Preheat the oven to 190 ° traditional heat.
Roll out the dough on a sheet of baking paper to form a large disc of dough. Leave a space of about 4cm at the edge and garnish the center with powdered almonds and remaining 1tbsp of brown sugar. Then arrange the apricot quarters then fold the edges of the pastry towards the center, over the fruit.
Brush the edges of the tart with egg yolk, then sprinkle with a tiny bit of brown sugar. Bake on a baking sheet for about 35-40 minutes (be careful, this varies from one oven to another). Let cool on a baking sheet before tasting. Sprinkle with a little roasted flaked almonds (you can also put them on the pie before baking so that they toast on their own).
Notes:
You can accompany this tart with a nice scoop of vanilla ice cream ...
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