Apricot Almond Tart

Tart Dough:
1/4 cup (2 ounces) granulated sugar
1 1/4 cup (6 ounces) unbleached all purpose flour, plus extra for dusting
1/8 teaspoon salt
1 stick unsalted butter, cold, cut into tablespoons
1 teaspoon vanilla extract
4-6 teaspoons ice water

Almond Filling:
4 ounces almond flour
1/2 cup granulated sugar
1 egg
1 egg white
6 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6-10 apricots, depending on size, halved and pitted

Make the tart dough:
Preheat oven to 375. Place sugar, flour, and salt in the food processor and pulse once to combine. Add butter and pulse 10 times. Turn to "on" and add vanilla through the feed tube, followed by 4 teaspoons of the water. If it doesn't form into a ball of dough, add the remaining water, 1 teaspoon at a time, until it forms a ball that cleans the bowl.

Turn the dough out onto a floured counter and roll into a 12-inch circle. Roll up gently onto the rolling pin and unroll onto a 9 inch fluted tart pan. Lift and press the dough into the pan, and trim the excess from the top.

Place almond flour, sugar, egg, egg white, butter, vanilla, and almond extract into the food processor. Process until a smooth paste forms, 30-60 seconds. Scrape the filling into the tart crust and smooth the top.

Place the apricot halves evenly around the filling, cut side down. Bake the tart 25-35 minutes until the almond filling is puffed and golden brown. Let cool at least 3 hours before serving.