Make the pastry:

Start by mixing the flour and confectioners’ sugar in a large bowl. Add the cold, cubed butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture looks like coarse crumbs.

Add the egg:

Pour in the beaten egg. Use a fork to bring the dough together. If it feels dry, add a teaspoon of cold water at a time until it forms a smooth dough. Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.

Prepare the tart pan:

Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and trim off any excess edges.

Add the almond filling:

Spread the grated almond paste evenly over the pastry base. This adds a creamy texture and delicious almond flavor.

Arrange the apricots:

Carefully place the drained apricot halves, cut side down, on top of the almond layer. Arrange them neatly in circles or rows to cover the filling.

Bake the tart:

Place the tart in the oven and bake for about 35 to 40 minutes. The pastry should be golden brown, and the filling set. Keep an eye on it to avoid overbaking.

Cool and serve:

Let the tart cool in the pan for 15 minutes before removing the rim. Serve it warm or at room temperature. A dollop of whipped cream or vanilla ice cream makes a perfect addition.