This simple dessert puts the fruit front and center. Apricots are perfect here: not too juicy and not too sweet. This recipe is based on Alice Waters’ from the Chez Panisse Cafe Cookbook.
Make the dough for the tart the morning of the day you plan to make the tart, or the day before. Combine 2 C. all purpose flour with 1 teaspoon sugar. Cut 1 stick of cold salted butter into small pieces and combine with the flour using your hands. It will form into crumbs about the size of beans. Add 1/2 C. ice water, a little at time, while you continue working the dough. Stop adding water when there is still a little dry flour on the bottom of the bowl, then roll the dough into 2 balls — enough for 2 tarts.
Wrap the dough balls in wax paper and refrigerate for at least 4 hours.
Roll the dough out on a floured piece of wax paper until it is slightly larger than a 9″ tart pan (or whatever baking dish you plan to use). Transfer it to the pan, then refrigate for another hour.
Preheat the oven to 425.
In a small food processor, process 1 T. almonds, 1/4 C. sugar, and 1 T. flour. Sprinkle the mixture over the bottom of the tart.
Cut apricots into 1/2″ thick slices and arrange them on the bottom of the tart in a single, overlapping layer. Fold the dough over the edges. Sprinkle with another tablespoon of sugar.
Bake until the tart edges are browned. Serve warm with ice cream.