1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup almond meal, toasted
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cold
1 egg yolk
2 Tbsp ground, toasted apricot kernels or bitter almonds

4 oz crème fraiche
1 egg
1/2 tsp vanilla
2 Tbsp honey
1 Tbsp all-purpose flour
1 1/2 lbs fresh ripe apricots, stoned and halved

1. Sift the flour, sugar, almond meal, and salt together into the bowl of a stand mixer fitted with the paddle attachment. Cut the cold butter in 1/2-inch chunks and add to the dry ingredients. Mix on low speed until the mixture resembles coarse meal. Add the egg yolk and blend on low just until the dough comes together.

2. Use the tips of your fingers to press the dough along the bottom and sides of a 9-inch fluted tart pan with a removable base. Pierce all over and chill for at least 1 hour. Bake in 350-degree oven for 12-15 minutes, or until golden brown and puffy. If necessary, press down on the dough with metal spatula halfway through baking. Sprinkle the ground bitter almonds over the bottom of the crust.

3. Starting at the inside edge of the tart shell, neatly overlap the apricot halves, cut side up, at a slight angle. Make two or three concentric circles, working toward the center. Fill the middle in with any remaining apricots. Combine the crème fraiche, egg, vanilla, and honey with a pinch of salt and whisk to blend. Whisk in the flour. Pour the cream evenly over the fruit and bake until firm, about 1 hour. The apricots will shrivel slightly, so it’s nice to dust the entire tart with powdered sugar just before serving.

Yields one 9-inch tart or 8 servings

From Ellen Jackson