10tablespoons(1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1largeegg, lightly beaten
For the filling:
2cupsapricot preserves
Instructions
For the crust:
Blend the flour, sugar, almonds, salt, and lemon zest in a food processor until the nuts are finely ground. Using on/off turns, cut in the butter until a coarse meal forms. Add the egg and blend just until dough sticks together when pinched. Dump the dough onto a piece of plastic wrap. Gather the dough into ball with the paper; flatten into a rough rectangle 1-inch thick, wrap, and chill 1 hour.
To assemble and bake the tart:
Reserve ⅓ of the dough, and push the rest into a parchment-lined removeable bottom tart pan. Roll the reserved dough out on a floured surface and cut ½-inch wide strips for a lattice-style top.
Fill the unbaked crust with about 2 cups of apricot preerves. Lay the strips of dough over top to form a lattice. You can weave it by lifting the strips to lay some under and over, or just lay the second set the opposite way over the first.
Bake at 350 degrees for about 30 minutes, until the crust is golden and the jam is puffy.
Let the tart rest for at least six hours so the jam sets up and holds its shape when sliced. Remove from the tin (use a knife if needed to loosen the crust from the tin around the perimeter), cut into slices, and serve.