Pear and Apricot Tart
Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature, plus more for the pan
- ½ cup raw almonds
- ½ cup plus 1 tablespoon sugar
- 1 large egg
- ½ teaspoon pure almond extract
- 1 cup all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 pears (such as Bosc or Bartlett)—peeled, quartered, and cored
- ½ cup dried apricots, halved
- 1 tablespoon fresh lemon juice
- ¼ cup apricot preserves
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