Looking for a fabulous apricot tart that will knock your socks of for a minimal amount of work? This is it. Shortbread crust, a quick frangipane (French for, "stupid easy almond cream"), and some apricots. Boom, boom, done.

Frangipane recipe adapted from David Lebovitz's,Room for Dessert. A classic, must-have cookbook that will change your life.

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Ingredients

• For the shortbread crust:
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• pinch salt
• 1 stick (1/2 cup) unsalted butter, cold, cut into cubes
• 2 egg yolks
• 3 teaspoons ice-cold vanilla extract
• 1-3 teaspoons ice-cold water
• For the frangipane:
• 4 ounces almond paste, crumbled (not marzipan; can be found in the baking aisle)
• 1 1/2 teaspoons of sugar
• 1 1/2 teaspoons all-purpose flour
• pinch of salt
• 1/8 teaspoon almond extract
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons unsalted butter, cut into pieces, room temperature
• 1 large egg, room temperature
• To assemble:
• 4-6 ripe apricots, cut into quarters lengthwise
• 1/4 cup honey
• 1/2 teaspoon rose water
• pistachios for garnish (optional)

• Prep Time: 60 minutes
• Cook Time: 30 minutes

• Total Time: 90 minutes
• Yield: One 11-inch tart

Preparation

For Shortbread Crust

1. Place the flour, sugar and salt in a food processor and pulse a few times to blend. Add the butter and pulse until the butter is the size of peas. In a bowl whisk together the egg yolks and vanilla extract. Pour into the flour mixture and process for about 5-10 seconds until clumps form. Do not let it form into a ball. You should be able to squeeze the crumbs together rather easily.

If they fall apart add a teaspoon of water ad pulse several times. Test again and repeat if necessary.

2. Turn the dough out on a lightly floured work surface and knead the dough 2-3 times to bring it all together. Pat it into the shape of a disc. Wrap it in plastic wrap and chill for about 20 minutes. Roll the dough out between two pieces of wax paper. (If it cracks, let the dough sit for a few minutes until it softens. Roll the dough into an 11-inch tart plate and press into place.

3. Preheat oven to 375F. Line the unbaked tart shell with foil and fill with pie weights or dry beans to prevent the crust from bubbling during the pre-bake. Bake for 20 minutes. The foil should come away easily and not tear the dough (if not, bake for a few more minutes). Bake for 10 more minutes. Allow to cool completely.

For Frangipane

While the tart shell bakes place almond paste, sugar, flour, and salt in a food processor and process until crumbly and almost sandy. Add the butter and process until smooth.

Add the egg and extracts and process until smooth.

For Finishing the Tart

1. Spread the frangipane onto the prebaked tart shell. Arrange the apricots into a circle. Bake for 30-40 minutes or until the frangipane is slightly golden and firm. Cool on a wire rack.

2. While it cools heat the honey and rose water in cup in the mixrowave or in a saucepan. Brush onto the apricots, being careful to avoid the crust. Garnish with finely chopped pistachios for garnish is desired.