Knead the flour, 25 g icing sugar, salt, 100 g softened butter, egg and possibly 1 tablespoon of cold water into a smooth short pastry. Cover and chill for about 1 hour. Drain the apricots well on a sieve. Put 100 g icing sugar and 5 tablespoons of water in a large pan and caramelise until golden brown. Remove the pan from the heat, add 30 g butter and melt in it.
Place the apricots with the cut surface in the hot caramel and heat for about 1 minute. Then place the apricots, also with the cut surface facing down, into the greased tart tatin (approx. 24 cm Ø) and pour the liquid caramel over them. Roll out the dough on a floured work surface slightly larger than the form. Roll the dough loosely on the dough roll and let it roll over the apricots. Carefully press any protruding edges of the dough downwards into the mould. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Leave the finished tart to rest in the mould for another 10 minutes, then carefully turn out onto a cake platter. Roast the almonds in a pan without fat, take them out and let them cool down. Sprinkle the tarte with flaked almonds and dust with icing sugar.
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Leave the finished tart to rest in the mould for another 10 minutes, then carefully turn out onto a cake platter. Roast the almonds in a pan without fat, take them out and let them cool down. Sprinkle the tarte with flaked almonds and dust with icing sugar. Best served lukewarm. Serve with semi-stiff whipped vanilla cream
Waiting time approx. 40 minutes