For the shortcrust pastry, put flour, 1 pinch of salt, 1 packet of vanilla sugar, 1 egg, 75 g of the sugar and the butter in pieces in a bowl and knead into a dough with your hands. If you want, you can first mix the mixture with the dough hook of the mixer. Shape the sticky dough into a ball and wrap it in cling film and place in the refrigerator for at least 1 hour.
In the meantime, wash the apricots and dry them well on a kitchen towel.
For the almond-vanilla cream, beat 2 eggs with the rest of the sugar (25 g) and 1 packet of vanilla sugar with the whisk of the hand mixer or by hand until they are frothy. Then stir in the almonds. At this point you can optionally also cut a vanilla pod lengthways, scrape out the pulp and add it. This intensifies the vanilla taste.
Then roll out the dough on the well-floured work surface with the also floured rolling pin into a circle about 30 cm in diameter. Grease and flour the tart pan carefully. I like to mix in some breadcrumbs. Then place the dough in the mold, press the edge on, remove the excess and prick the base several times with a fork. Spread the almond cream on top.
Halve and stone the apricots and distribute the halves on the almond mixture with the curve facing up. Briefly heat the jam in the microwave and brush the apricots with the jam. That gives a nice shine.
Bake in the preheated oven at 200 ° C top / bottom heat in the lower third for about 45 minutes. Let cool in the tin on a wire rack. Dust with powdered sugar.
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