Apricots Tart

INGREDIENTS

For the almond crust:
3/4 cup (100g) all-purpose flour
1/4 cup (30g) confectioners‘ sugar
1/4 cup (30g) ground almonds
pinch of salt
3 oz. (85g) cold butter
some drops almond extract (optional)

For the filling:
20-24 apricots (about 30 oz.)
7 oz. (200g) crème fraîche
3 tbsp. heavy cream
2 tbsp. honey
1 large egg yolk

For the decoration:
1-2 tbsp. honey
pistachios, unsalted and chopped

DIRECTIONS
1. Add the flour, confectioners‘ sugar, ground almonds, and salt to a large bowl and mix. Add the cold butter in small pieces and cut with a pastry blender or knife into pea-size pieces. Add the almond extract (optional) and then mix with your hands until the dough starts coming together. Transfer the dough to a 9 inches (23cm) tart tin with loose bottom and press to the bottom and sides to get a nice crust. Prick several times with a fork and place in the fridge for about 15-20 minutes.

2. Preheat the oven to 350°F (180°C). Place a sheet of baking parchment on the pie crust and fill with baking beans. Blind bake the crust for about 10 minutes, then remove the paper and filling and bake another 5-8 minutes until the edges are golden brown. Take out of the oven and let cool down slightly.

3. Wash and dry the apricots, then cut them in half and remove the pits. Place the apricot halves in circles in the tart tin, starting from the outside – the cut sides should face you. Mix the crème fraîche with the heavy cream, honey, and egg yolk until well combined. Pour the mixture evenly over the apricots and then bake in the lower third of the oven for about 50-60 minutes until the filling is set and the apricots are soft. Take out of the oven and let cool down completely. Store in the fridge, but let come to room temperature before serving. Drizzle with honey and sprinkle with chopped pistachios before cutting into pieces.