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)
