Directions

Pit and quarter apricots. Combine in a large bowl with sugar, cornstarch, lemon juice and almond extract. Let sit for 10 minutes, until sugar and cornstarch have dissolved. Meanwhile, preheat oven to 425°F. Arrange apricot mixture attractively in baked and cooled tart shell, with apricots cut side up. Make a foil ring to protect crust from overbrowning*, and bake 40 to 55 minutes, until apricot mixture is bubbling.

*To make a foil ring, tear off a piece of foil slightly larger than the tart pan. As a guide, use a pot lid larger than the pan to cut the foil into a circle. Then, using a smaller pot lid as a guide, cut a circle into the foil about 3 inches in, making a doughnut-shaped piece of foil that will protect the crust. Place this over the tart and crimp down the edges, so it won't blow away during baking.

Almond Crust:
Grind together almonds, sugar and salt in a food processor until almonds are finely ground. Add butter and pulse until mixture resembles coarse crumbs. Add flour and pulse until blended. Whisk together egg and cream, add to mixture, and pulse until dough comes together. Place dough in a zippered plastic bag, and refrigerate until firm, at least 15 minutes. Press into a 9 1/2-inch tart pan and refrigerate 15 minutes more. Meanwhile, preheat oven to 400°F.

Bake tart shell for 10 minutes; prick with a fork if it has started to puff. Return to oven and reduce heat to 375°F and 10 more minutes, until set and golden. Let cool before filling.

Roasted Almond Ice Cream:
Place 1 pint slightly thawed high-quality vanilla ice cream in a bowl. Stir in 1/2 cup roasted, sliced almonds and 1/2 teaspoon almond extract. Transfer to a plastic container and refreeze.