Method

• 1.
  To make the pastry, place the flour and icing sugar in a food processor and mix for a few seconds to combine. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and continue processing until the mixture comes together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• 2.
  Roll pastry out on a lightly floured workbench and use to line a 24cm loose-bottomed tart pan. Refrigerate for 30 minutes.
• 3.
  Place almonds in a food processor and mix to a fine meal. Add the flour, sugar, butter and eggs and process until creamy. Refrigerate almond mixture (it is called a frangipane) until you are ready to use.
• 4.
  Halve the apricots and remove and discard the stones, then place on a tray and sprinkle with extra 4 tablespoons of sugar. Set aside for 30 minutes to macerate.
• 5.
  Preheat the oven to 180°C.
• 6.
  Place frangipane in the tart shell. Cover with apricots, cut-side down, and bake for 30 minutes. Sprinkle top of tart with flaked almonds, return to the oven for 30 minutes, then set aside to cool. Dust with icing sugar before serving.