Baking with apricots

Sift flour into a bowl, add granulated sugar, salt to it and mix everything. Now add cold butter to the flour and grind it with knives.

Now add cold water little by little and quickly knead the dough so that it retains a crumbly shape.

From the resulting dough we roll the ball, wrap it with a film and send it to the refrigerator for 30-40 minutes.

We take the butter at room temperature and beat it together with sugar until it turns white.

Add almond flour, chicken egg, rum and vanilla extract. We mix everything well.

We roll out a circle from the dough, after which we lay it out in a mold and press it to the edges, cutting off the excess. Now we fill the form with warm dough for 2/3 parts.

Cut the apricots into 2 parts, remove the seeds and cut them into thin slices. We spread the apricots on top of the almond cream.

Preheat the oven to 200 degrees and put our tart in it for 35-40 minutes.