Ingredients
3/4 cup all-purpose flour
1/4 cup blanched almonds, toasted
4 tablespoons unsalted butter, softened
1/3 cup confectioners’ sugar
1 large egg yolk
Salt
6 tablespoons unsalted butter
5 large egg yolks
1/4 cup plus 2 tablespoons light corn syrup
3 tablespoons light-brown sugar
3 tablespoons amaretto (or other almond-flavored liqueur)
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
2 pounds baby apricots, halved and pitted
Garnish: confectioners’ sugar
2 cups heavy cream
Preparation
Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners’sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners’ sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.
