This delicate, buttery tart will melt in your mouth. With their apricot and sliced almond tops, they make a pretty presentation and an even better bite of flavor.
Preheat your oven to 375 degrees F (170 degrees C), lightly grease a 10-inch removable bottom tart pan and place onto a rimmed baking sheet.
For the crust: Blitz together the oats, almond flour, sugar and salt in the bowl of a food processor, until the oats are finely ground. Add the butter and pulse until the mixture resembles coarse crumbs. Pour in 4 tablespoons of the ice water and pulse 4 to 5 times or until the dough holds together when squeezed, adding more water if needed.
Turn the dough out into the tart pan and press across the bottom and up the sides to form a crust. Use a fork to poke a few dozen holes into the bottom of the crust and set aside in the fridge to chill while you make the filling.
For the filling: Pulse together the oats, almond flour, salt and nutmeg in the bowl of a food processor, until the oats are finely ground. Cream the butter and 1/4 cup of the maple sugar in a large bowl until well combined. Beat in the egg, almond extract and vanilla extract. Stir in the almond flour and oat mixture just until combined.
Spread the bottom of the crust with the apricot jam and top evenly with the almond filling. Arrange the apricots on top and sprinkle with the almonds and remaining 2 tablespoons of maple sugar.
Bake for 35 to 40 minutes or until the apricots and crust are lightly golden.
Allow the tart to cool completely before slicing and serving dusted with icing sugar, if desired.
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