Apricot tart

This is a recipe for a quick & easy apricot tart that I obtained from Marie-José "Zézé" Fournier.

INGREDIENTS

1 standard package of ready-made of pâte sablée from the supermarket.
A standard round sheet weighs about 230 grams (½ lb), has a diameter of about 33 cm (≈ 13"), and is rolled up with oven paper on both sides
Pâte sablée is the richest of the two basic forms of French shortcrust pastry dough (the other one being pâte brisée). It has a crumbly, sandy texture, hence the name. Often used for tarts, quiches, etc. Can be sweet or savory.
100 grams butter, warmed enough such that it is very soft
125 grams (1/4 lb) ground almonds (F: amandes en poudre); this is a standard size package
1 egg
1 egg white
100 grams fine crystal sugar
Adjust the amount to taste, to the fruit used (apricots, plums, etc.), and whether using fresh fruit or fruit on syrup from a can
Optional: substitute some of the sugar with the same amount of vanilla sugar (standard packages of 7 or 8 grams)
1 large can of apricot halves (850 ml, 475 grams = 1 lb drained weight)

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

Pre-heat the oven to 200 °C (390 °F)
Put the apricot halves in the sieve or colander, and let drain (lightly toss on in a while)
The apricots must be drained well, but there is no need to pat dry with kitchen paper.
Unroll the sheet of puff pastry dough onto the pizza pan.
Do not remove the oven paper underneath the dough!
Trim off the excess oven paper with a knife or scissors
Put the butter, almond powder, egg, egg white, and sugar in a bowl, and mix well
Spread the almond mix evenly across the dough (easiest with a large table knife)
Put the apricot halves on top of the almond spread (round side up!)
Bake for 10-15 minutes at the center of the oven, until golden
It is OK if the tart is slightly darker at the edges than at the center
Depending on the oven (fan, top + bottom heat,..) you may want to first bake for 5 minutes with the rack at the lowest position (to ensure that the dough gets baked through), then move to the middle of the oven.

The apricot tart (very slightly over-baked)

NOTES