Step 1. Prepare the Pastry Crust

In a mixing bowl or food processor, combine the plain flour and cold, cubed butter. Pulse or rub together with your fingers until the mixture resembles breadcrumbs. Add the icing sugar and egg yolk, then pulse again. Gradually add 1-2 tablespoons of cold water until the dough comes together.

Step 2. Chill and Roll Out the Dough

Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 20-30 minutes. After chilling, roll out the pastry on a lightly floured surface to about 1/4 inch thick. Line a 9-inch tart tin with the pastry, pressing it into the edges. Trim any excess pastry.

Step 3. Blind Bake the Pastry

Preheat your oven to 200°C (180°C fan) or 400°F. Line the pastry with parchment paper and fill with baking beans or rice. Blind bake for 10 minutes, then remove the parchment and beans and bake for an additional 5 minutes until lightly golden. Set aside to cool.

Step 4. Prepare the Almond Filling

In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the ground almonds, flour, and almond extract (if using) until smooth.

Step 5. Fill and Arrange the Apricots

Spread the almond filling evenly into the cooled pastry crust. Arrange the apricot halves cut side up on top of the filling, pressing them slightly into the almond mixture.

Step 6. Bake the Tart

Lower the oven temperature to 180°C (160°C fan) or 350°F. Bake the tart for 35-40 minutes, or until the filling is set and golden.

Step 7. Glaze the Tart

Warm the apricot jam in a small saucepan until runny. Using a pastry brush, gently brush the jam over the apricots for a glossy finish. Allow the tart to cool slightly before serving.