makes 6- 4 inch tarts
Preheat oven to 375 degrees
1 3/4 cup flour
8 tablespoons butter, cold and cut into small bits
1/2 cup sugar
3 tablespoons almond flour
1/4 tsp salt
2 egg , beaten
Add the flour, sugar, almond flour, salt and butter to a bowl of a food processor fitted with a metal blade pulse until a crumb is formed. Add eggs and pulse until just before dough begins to form. Remove dough from bowl and shape into disk. If dough seems too sticky add a small bit a flour to cut down on the sticky and wrap with plastic wrap. Refrigerate at least 1 hour.
1 1/2 cups milk
1 vanilla bean, split
3 egg yolks
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon flour
In a heavy bottomed saucepan , place milk and split vanilla bean. Bring milk to a boil remove from heat and cover. Meanwhile beat egg yolks and sugar together until thick and pale yellow. Add the cornstarch and flour to egg yolk mixture and whisk well until combined. Remove vanilla bean from the milk making sure to squeeze out any seeds left in the vanilla pod into the milk. Add a small amount of hot milk to the egg mixture whisking constantly to temper the eggs. Add the egg mixture to the hot milk mixture whisking as you add the egg mixture. Place saucepan over med heat bring to a simmer whisking until mixture is thick, smooth and yellow. Pour mixture into a bowl and allow to cool, cover the top of the pastry cream with plastic wrap to prevent a skin from forming.
12 fresh apricots, pitted and quartered
1/2 cup powdered sugar
With the sweet pastry dough, roll out and line each tart pan .
Place about 1/4 cup pastry cream in each tart pan. Arrange the apricot slices over the pastry cream skin side down, using about 2 whole apricots per tart.Sprinkle 1/4 cup of the powdered sugar over the tarts.
Place the filled tarts on a baking sheet and bake for about 35-40 minutes until the edges of the fruit begin to brown and fill is set. Remove from oven and cool on wire rack. Unmold from pans and dust with remaining powdered sugar.