Yield: 10-inch tart
Active Time: 30 minutes
Total Time: 1 hour and 10 minutes
1 cup plus 1 tablespoon all-purpose flour, plus more for rolling
1/2 cup stoneground cornmeal
1/2 teaspoon salt
1 tablespoon sugar
1 stick unsalted butter, cubed
1 heaping tablespoon fresh thyme leaves
Add thyme and 2 tablespoons water. Pulse, adding 1 tablespoon of water at a time until the mixture comes together as a dough. Form into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
On a floured countertop, roll out the dough to a 12-inch round and transfer to the parchment-lined baking sheet. Leaving a 2-inch border around edges, spread a layer of apricot jam on dough. Arrange cut apricot slices over jam and sprinkle with sugar and lemon zest.
Fold the border of the dough over the edges of the fruit. Brush with beaten egg wash and sprinkle with chopped almonds.
Place in oven and bake for around 40 minutes until the crust is golden brown. Allow to cool before serving.
Photo credit: Paul Delmont