Prepare your pie crust.
In a bowl, pour all the ingredients.Mix quickly by hand or using a wooden spoon until you obtain a homogeneous ball of dough. Be careful to knead for as little time as possible so that the dough is not too hard and retains its crispness.If the dough is too sticky add a little flour, if it is too dry add a little oil and/or water.Lightly flour your work surface, roll it out with a rolling pin and place it in your tart pan or on a baking tray covered with parchment paper. Preheat your oven to 180°C/356°F.
Cut the apricots in half, remove the core and place them on the dough. For a graphic side, I alternate the different rounded or hollow faces.
If you placed your tart base on a sheet of baking paper, fold the edges over the apricots.
In a bowl, mix the eggs, almond puree and cream well. Pour over the apricots.
Sprinkle the top of the tart with vanilla sugar and sprinkle a few almonds on top.
Place in the oven and cook for 40 to 50 minutes, monitoring the cooking.
