Almond Shortcrust Pastry:

In the bowl of a stand mixer, combine the flour, salt, sugar, almond flour, and softened butter. Mix with the paddle attachment until the butter is fully incorporated.

Add the egg and continue mixing until the dough comes together into a ball.

Finish shaping the dough by hand. Wrap the dough in plastic wrap, pressing it directly onto the surface, and refrigerate for 1 hour.

Butter a 9-inch (22 cm) tart ring and place it on a baking sheet lined with parchment paper.

Roll out the dough, making sure to press it into the corners and up the sides. Dock the dough with a fork and chill the tart shell on the baking sheet in the refrigerator.

Pistachio Almond Cream:

In a mixing bowl, use a spatula to work the softened butter until creamy. Add the sugar and mix well. Gradually add the egg, mixing with the spatula after each addition.

Fold in the ground pistachios, flour, and almond cream, mixing until combined.

Prepare the Topping:

Wash and dry the apricots. Cut them in half and remove the pits. Slice each half into 4 wedges.

Assembly:

Preheat the oven to 340°F (170°C).

Remove the tart shell from the refrigerator. Spread the pistachio almond cream evenly over the bottom of the tart, filling no more than half the height of the shell (with this amount of dough, you can make one 9-inch tart and a second 6-inch tart).

Arrange the apricot wedges in a circular pattern over the pistachio almond cream.

Bake for at least 30 minutes, or longer depending on your oven (I baked mine for 40 minutes).

Remove from the oven and let cool.

Transfer the tart to a serving plate and remove the tart ring.

Brush with neutral glaze and sprinkle with pistachio shavings.

Serve and enjoy.