Pate Sucree (Sweet Pastry Dough)
12 oz butter, at room temperature
¼ cup sugar
1 egg
3 2/3 cups flour
1/2 cup almond flour
1 tsp vanilla
pinch of salt

1) In mixer, beat the butter and sugar with the paddle attachment.
2) Add the egg, flour and vanilla and beat until it just comes together.
3) Wrap in plastic and refrigerate for 1 hr. Roll out into sheet and cut out in size desired for pie or tart shell (s). Shape into shells and bake at 350 until light golden brown on the edges.

Fruit and Almond Filling
1/2 cup almond flour (you can also grind some almonds in the food processor)
1 tablespoon flour
¼ cup sugar
¾ stick butter
1 egg
1/2 tsp powdered sugar
pinch of fresh ground ginger
4-6 ripe apricots

1) Pulse the almond, flour, sugar, powdered sugar, ginger, the egg and butter until it all comes together.
2) Spread filling into tart crust(s).
3) Place apricot slices into a pretty pattern over the filling.
4) Bake the tart at 350 for about 25 minutes (15 for smaller tarts).