Almond Filling:
4 oz blanched almonds (about 1 cup)
3/4 cup sugar, divided
1/2 cup crème fraîche
2 egg yolks
  1. Preheat oven to 375 degrees.
  2. Grind almonds in a food processor until consistency is similar to corn meal. Mix ground almonds, 1/2 cup of the sugar, crème fraîche, and egg yolks until well blended.
  3. Fill the tart shell bottoms with the almond mixture. Overlap apricot halves in a circle on top of the almond mixture. Sprinkle the remaining 1/4 cup sugar over the top. Bake for 35 minutes. Serve warm or cold.