Apricot Tart

 

Pate D'amande Filling:
3.5 TBSP butter
3.5 TBSP sugar (vanilla sugar if possible)
1 egg
3 TBSP chopped almonds
3 TBSP cream

Very simple >> Cream the butter and add the sugar, eggs, almonds and cream. Ta daa

(Note: Because I was using vanilla sugar, I decided to make a theme of it and add the seeds of a vanilla bean to the cream. )

Pour the Pate d'Amande into the crust and bake until the crust is brown and the filling has set. Refrigerate overnight, then top with apricot preserves and arr...
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