For the pastry:
50g ground almonds
20g of water
For the filling:
6 ripe apricots
2 tsp vanilla sugar
In a bowl, mix the flour with the ground almonds and butter that you have cut into cubes. Rub the butter into the flour and ground almonds until mixture resembles coarse breadcrumbs. Beat the egg with the sugar and water then add to the mixture. Form a ball and then roll out the pastry on a sheet of baking paper placed on a baking tray. Wash, pit and quarter the apricots before arranging them neatly on the pastry. Sprinkle with a packet of vanilla sugar, and then decorate with slivered almonds.
Bake in a hot oven (210 °) for about 20 minutes. The dough should be crisp and the fruit cooked through. As soon as you take the tart out of the oven, sprinkle with another packet of vanilla sugar. Serve warm or cold, according to taste.
Check out our video dedicated to the Provencal brunch at Les Petites Tables in Volx, Provence!