Mix the ingredients well and then add the flour

Mix by hand to make sure the ingredients are well combined

Roll the dough into a ball and allow to rest for 30 minutes

After 30 minutes, spread your dough in your baking tin, and place in a hot oven for 10 minutes at a temp. of 180c° (350F°)

Cut the apricots in two and remove the seed

Brown them lightly in a pan with 20gr of butter, stirring softly but steadily and add 50gr of sugar part way through cooking.

Cooking time will depend on your apricots maturity. Check cooking status introducing a sharp knife in the slices. The knife should pass easily.

Remove the dough from the oven

Arrange the apricots on the dough

In a bowl, beat together one egg, the heavy cream and 50gr of sugar

Pour this mixture over the apricots and put your baking tin back in the oven for 30 minutes at the same temperature

Take the tart out of the oven and allow to cool. Serve with a vanilla ice cream or a whipped cream.