Ingredients:
- 200-250 grams of pâte sablée (1 standard package of 230 grams, ready-made round sheet of 33 cm diameter, from the grocery store is fine; pâte sablée is one of the two basic forms of French short crust pastry dough (the other one being pâte brisée). It has a crumbly, sandy texture, hence the name. Often used for tarts, quiches, etc. Can be sweet or savory.)
- 100 gram butter, warm such that almost melted
- 125 gram ground almonds (amandes en poudre), standard size package
- 1 egg
- 1 egg white
- 100 grams sugar (adjust amount to taste and fruit used (apricots, plums, etc.), and whether using fresh fruit or fruit on syrup from a can); may substitute some of the sugar with same amount of vanilla sugar (standard packages of 7 or 8 grams) or add a teaspoon of vanilla extract
- 1 large can of apricot halves (standard can of 850 ml, 475 drained weight), well drained (but not patted dry)
- use a shallow pie pan (30-35 cm diameter (12-14 inch); Frank uses a shallow non-stick pizza pan.
- cover bottom of the pan with the dough (roll out dough if necessary); only the bottom, i.e., not de side wall of the pan!
- put the butter, almond powder, egg, egg white, and sugar in a bowl, and mix well
- spread the almond mix evenly across the dough
- put the apricot halves on top of the almond spread (round side up!)
- bake at 200 °C (390 °F) for 10-15 minutes until golden (slightly darker around the edge); depending on the oven (fan, top + bottom heat,..) you may want to first bake for 5 minutes with the rack at the lowest position (to ensure that the dough gets baked through), then move to the middle of the oven. [Recipe by Marie-José (Zézé) Fournier]
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