Apricot-Almond Tart

Step 1

Instructions

Step 2

Pulse flours, sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add egg and 2-3 tbsp. ice-cold water; pulse until dough comes together. Form dough into a flat disk; wrap in plastic wrap and refrigerate 1 hour. On a lightly floured surface, roll dough into a 10″ circle; press into a greased 11″ tart pan with a removable bottom set over a baking sheet. Chill for 1 hour. Heat oven to 425°. Spread almond meal evenly over dough; arrange apricots over top. Bake until the crust is golden brown and fruit is tender, 25-30 minutes. Transfer tart to a wire rack; let cool. Heat preserves in a 1-qt. saucepan until warmed; pour through a fine-mesh strainer into a bowl. Brush top of tart generously with strained preserves; sprinkle with almonds. Let cool completely before serving.