A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots.
- 1 3⁄4 cups all-purpose flour, plus more for dusting
- 1⁄4 cup potato flour
- 1⁄2 cup sugar
- 9 tbsp. butter, plus more for greasing
- 1 tsp. baking powder
- 1⁄8 tsp. kosher salt
- 1 egg, lightly beaten
- 3⁄4 cup almond meal
- 10 apricots, halved and pitted
- 1⁄2 cup apricot preserves
- 3 tbsp. sliced almonds, lightly toasted, for garnish
Pulse flours, sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add egg and 2-3 tbsp. ice-cold water; pulse until dough comes together. Form dough into a flat disk; wrap in plastic wrap and refrigerate 1 hour.
On a lightly floured surface, roll dough into a 10" circle; press into a greased 11" tart pan with a removable bottom set over a baking sheet. Chill for 1 hour.
Heat oven to 425°. Spread almond meal evenly over dough; arrange apricots over top. Bake until the crust is golden brown and fruit is tender, 25-30 minutes. Transfer tart to a wire rack; let cool.
Heat preserves in a 1-qt. saucepan until warmed; pour through a fine-mesh strainer into a bowl. Brush top of tart generously with strained preserves; sprinkle with almonds. Let cool completely before serving.