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Almond Filling:

4 oz blanched almonds (about 1 cup)

3/4 cup sugar, divided

1/2 cup crème fraîche

2 egg yolks

Preheat oven to 375 degrees.
Grind almonds in a food processor until consistency is similar to corn meal. Mix ground almonds, 1/2 cup of the sugar, crème fraîche, and egg yolks until well blended.
Fill the tart shell bottoms with the almond mixture. Overlap apricot halves in a circle on top of the almond mixture. Sprinkle the remaining 1/4 cup sugar over the top. Bake for 35 minutes. Serve warm or cold.

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Almond Filling:

4 oz blanched almonds (about 1 cup)

3/4 cup sugar, divided

1/2 cup crème fraîche

2 egg yolks

Directions:

Preheat oven to 375 degrees.
Grind almonds in a food processor until consistency is similar to corn meal. Mix ground almonds, 1/2 cup of the sugar, crème fraîche, and egg yolks until well blended.
Fill the tart shell bottoms with the almond mixture. Overlap apricot halves in a circle on top of the almond mixture. Sprinkle the remaining 1/4 cup sugar over the top. Bake for 35 minutes. Serve warm or cold.

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