APRICOT ALMOND TART

APRICOT ALMOND TART 1. Crust: In the bowl of a  food processor, add 1 ¼ C all-purpose flour + 1 tsp sugar + ½ tsp kosher salt. Pulse a few times. With the motor on, add 1 stick, cold unsalted butter cut up and combine until mixture is crumbly. Add 2 tbsp water and continue pulsing until dough forms. Wrap into a disc with plastic and chill, 30 min 2. Filling: cut 1 ½  lbs ripe apricots in half. Toss with 4 tbsp sugar and let rest at room temp while dough chills 3. Roll chilled dough to a 12-inch circle. Roll 8 oz almond paste over the dough. Layer apricots cut-side up, leaving a 2-inch edge . Fold in edge making a tart. Gently place on a rimmed baking sheet lined with parchment. Chill 30 min 4. Preheat oven to 350 F. Bake until light brown and bubbly, 50 min. Garnish with mint. Serves 8