Apricot & Almond Tart

• 250 g plain flour
• 200 g unsalted butter
• 125 ml natural yoghurt
• 34 cup almond meal
• 10 medium apricots, halved and pitted
• 12 cup apricot jam
• 3 tablespoons slivered almonds, lightly toasted, for garnish

1. To make the pastry: Dice the butter, and then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
2. Add the yoghurt and continue to pulse until the dough starts to incorporate into a ball.
3. Wrap the dough in plastic film and refrigerate for 20 minutes.
4. Roll the chilled pastry out until it is 3mm thick and line a 23cm spring form tart tin.
5. Chill pastry for 1 hour.
6. Heat oven to 220C Spread the almond meal evenly over the dough; arrange the prepared apricot halves over the top, cut side down.
7. Bake until the pastry crust is golden brown and the fruit is tender, 25-30 minutes.
8. Transfer the tart to a wire rack; let cool.
9. Heat the apricot jam in a large saucepan until warmed.
10. Brush the top of the tart generously with the jam; then sprinkle with the almonds.
11. Let cool completely before serving.
12. Serve with cream or Ice-Cream if desired.

flour, unsalted butter, natural yoghurt, almond meal, apricots, apricot, slivered almonds

Taken from www.food.com/recipe/apricot-almond-tart-514332 (may not work)