This Apricot Almond Tart from Rick Rodgers Makes the Most of the Apricot’s Short Springtime Season | TASTE

Ingredients

• 0.33 c sliced natural almonds
• 2 tbsp sugar
• 1 c all-purpose flour
• 0.25 tsp fine sea or table salt
• 0.5 c cold unsalted butter, cut into 1/8-inch slices
• 1 lg egg yolk
• 0.5 tsp almond extract
• 8 ripe apricots, pitted and quartered, but unpeeled
• 1 tbsp unsalted butter, cut into small cubes
• 0.5 c apricot preserves
• 2 tbsp apricot brandy or water
• 2 tbsp sliced natural almonds, toasted