The traditional apricot tart in Valais fashion
Grease the baking dish with butter and place the pastry on the form, pierce several times with a fork. Sprinkle the pastry base evenly with the ground almonds. Leave in the fridge for 30 minutes.
Preheat the oven to 190°C
Cover the base with the apricot halves. Put the dish on the lowest grid in the preheated oven. Bake the apricot tart in at 190°C for 20 minutes.
Whisk the eggs, sugar, cream and vanilla for the filling. Pour the filling in the spaces between apricots. Bake the apricot tart again for another 20 minutes. Heat the apricot glaze and pour it over the tart; finally cover with almond flakes.
Tip: The tart tastes best when still slightly warm