Apricot and Almond Tarte Normande from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• 1 tbsp iced water
• 1 egg yolk
• 1 tsp caster sugar
• a pinch of salt
• 125 g plain flour, plus extra for dusting
• 70 g cold unsalted butter, cut into small cubes, plus extra for greasing
• ½ jar of smooth apricot jam (about 80g)
• 5 apricots, halved and stoned (tinned are fine)
• a drop of almond extract
• 1 tsp plain flour
• 125 g ground almonds
• 1 large egg
• 60 g caster sugar
• 60 g unsalted butter, at room temperature
• juice of ½ lemon