Apricot and almond cream tart (Slideshow version)
Stage 4/8 : 30 min.
If you can face it, peel the apricots, like for tomatos by scalding them. This peeling has two advantages: the apricots are more pleasant to eat, and they are less acid while cooking.Preheat the oven to 200°C or 392°F.
Divide each apricot in half, and discard the stones (see how to).