115g| 4oz | 1 stick unsalted buttercubed, at room temperature
70g| 2.5oz ground almonds
2tbspbutter unsalted buttermelted to grease the tart case
For the filling
400g| 14oz tin apricot halves in juice
100g| 3.5oz caster sugar
60g| 2oz ground almonds
50g| 6 tbsp plain flour
3tbspflaked almondsto sprinkle on top
2tbspgranulated sugarto sprinkle on top
Use a pastry brush to grease a 23cm | 9 inch non-stick fluted tart tin with loose base.
Pulse the flour, ground almonds, sugar and salt in a food processor until combined. Add the butter and almond extract and pulse again until combined. Pinch some of the crust between your fingers - if it is too crumply you might want to add a little melted butter (you should have some leftover from greasing the tin) until it sticks together when pressed.
Press the crust evenly into the bottom and up the sides of your tin and put in the fridge for 30 minutes. Preheat the oven to 180C (350F).
Bake the crust for 20-25 minutes until golden. Transfer to a wire rack to cool.
Put all the dry ingredients for the filling in a large bowl and then whisk in the eggs, melted butter, almond extract and finally the ricotta until smooth and well combined.
Pour the filling into the crust. Drain the apricots of their juice (keep to use in cocktails or smoothies) and pat dry with some kitchen towel.
Arrange the halves, cut side up, over the filling and sprinkle with the flaked almonds and sugar. Bake for about an hour, or until the filling is puffed and golden. Transfer to a wire rack to cool before carefully removing from the tin.
Serve slightly warm with a generous scoop of Apricot Lavender Ice cream and some extra flaked almonds on top.