Rustic Apricot Tart with Almond Crust

Preheat oven to 375°F.

In a food processor, combine almonds, powdered sugar, and salt and process until almonds are finely ground. Add butter and egg yolk and pulse until combined. Next, slowly add flour and pulse until a soft dough forms.

Lightly grease a tart pan with a removable bottom and press the dough uniformly into the tart pan. Place on a baking sheet. Pierce the dough with a fork numerous times. Cover with foil and add dried beans or pie weighs on top of the foil. This prevents the crust from bubbling. Place in the oven and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until the crust is golden brown. Allow to cool completely on a cooling rack.

Slice the apricots into eighths and place on a lightly greased or foil lined baking sheet. Sprinkle the brown sugar on the apricots and place under the broiler for 5 to 8 minutes until the apricots start to slightly brown. Set aside and cool.

While the crust and apricots are cooling, make the filling by combining the yogurt and honey. Mix well.

Next, toast the almond slices in a skillet over medium heat. Remove when they turn golden, about 5 minutes.

Pour the filling into the almond crust and spread evenly. Top with apricot slices and toasted almonds.

Remove from the tart pan and serve.