Pate Sucree (Sweet Pastry Dough)
12 oz butter, at room temperature

¼ cup sugar
1 egg

3 2/3 cups flour

1/2 cup almond flour
1 tsp vanilla

pinch of salt

1) In mixer, beat the butter and sugar with the paddle attachment.
2) Add the egg, flour and vanilla and beat until it just comes together.
3) Wrap in plastic and refrigerate for 1 hr. Roll out into sheet and cut out in size desired for pie or tart shell. Shape into shell and place pie weights* over paper into the tart shells. Bake at 350 until light golden brown on the edges.

Apricot Almond Filling:
¾ cup pistachios, shelled
1 tablespoon flour

¼ cup sugar
¾ stick butter

1 egg
1/2 tsp powdered sugar

4-6 apricots

1) Grind the pistachios in a food processor.
2) Add flour, sugar, powdered sugar, the egg and butter and pulse until it all comes together.
3) Remove pie weights and spread filling into tart crust.
4) Place apricot slices into a pretty pattern over the filling.
5) Bake the tart at 350 for about 25 minutes (15 for smaller tarts).

*If you don't have pie weights, simply use rice or dried beans. I like to place a cupcake liner in the tart shell before adding the weights, but parchment paper works, too.