Fresh Apricot Almond Tart

Description
This is really yummy. Instead of the whole almonds, I used a little cinnamon in it instead, we have a tree full of apricots so it was a good recipe for using some of our own fruit before it goes bad.
 * Contributed by World Recipes Y-Group
 * Makes 10 servings

Tart shell

 * 1 cup flour
 * ¼ cup confectioners' sugar
 * ½ tsp salt
 * 6 tbsp unsalted butter, in bits
 * 1 large egg yolk
 * 1 tbsp cold water
 * ¼ tsp almond extract

Filling

 * 2½ tbsp sugar
 * 2½ tbsp toasted whole natural almonds
 * ½ cup apricot preserves stirred with ¼ tsp almond extract
 * 8 small apricots, quartered
 * 2 tbsp unsalted butter, in bits

Tart shell

 * 1) Pulse flour, confectioners sugar and salt in a food processor to mix.
 * 2) Add butter, pulse until mixture resembles small peas.
 * 3) Mix yolk, water and extract in a cup until blended.
 * 4) With processor running, pour yolk mixture through feed tube and process until dough forms a ball.
 * 5) Press dough into a rectangular tart pan with removable bottom.
 * 6) Prick bottom of shell with a fork.
 * 7) Freeze 15 minutes.
 * 8) Heat oven to 400°F.
 * 9) Line tart shell with nonstick foil, extending to cover edges.
 * 10) Fill with dried beans.
 * 11) Bake 15 minutes.
 * 12) Remove foil and beans.
 * 13) Bake 5 minutes longer.
 * 14) Cool.

Filling

 * 1) Pulse sugar and almonds in food processor until nuts are finely ground.
 * 2) Spread preserves mixture on bottom a tart shell.
 * 3) Sprinkle with half the nut sugar mixture.
 * 4) Top with apricots, skin side down.
 * 5) Sprinkle with remaining nut sugar mixture and dot with butter.
 * 6) Bake 34 minutes or until crust is golden and apricots begin to brown around edges.
 * 7) Cool.
 * 8) To serve, remove pan sides.
 * 9) Cut crosswise in 10 slices.