Apricot and Almond Tart

Preparation of the dough:
Preheat the oven to 180°C (350°F).
Grease an 11-inch (27.5 cm) pie plate with a removable bottom.
Spread the shortcrust pastry in the mold, prick the bottom with a fork and refrigerate.

Preparation of the almond cream:
In a bowl, cream the butter with the sugar using an electric mixer.
Add the eggs one at a time, beating well after each addition.
Add the almond powder and almond extract and mix until you obtain a smooth cream.

Assembling the pie:
Pour the almond cream onto the tart base and smooth the surface with a spatula.
Arrange the apricot halves on the cream, cut side up.
Spread the flaked almonds and pieces of butter over the apricots.
Sprinkle lightly with icing sugar.

Cooking:
Bake the tart for about 40 minutes, or until golden brown and the cream has set.
Finishing and service:
Unmold the tart and let it cool on a rack.
Before serving, sprinkle with a little more icing sugar for a touch of sweetness and aesthetics.
Tip: Serve this tart warm or at room temperature, accompanied by a scoop of vanilla ice cream or a touch of whipped cream for an even more indulgent dessert.