Apricot Almond Tart

ALMOND PASTRY: In food processor, finely grind almonds with icing sugar. Blend in flour and salt. Add butter; pulse just until mixture resembles coarse crumbs. Drizzle egg over surface; pulse just until ragged dough forms, about 10 times.

Press dough evenly over bottom and up sides of 11-inch tart pan with removable bottom. Refrigerate for 30 minutes. Line with foil; fill evenly with pie weights or beans. Bake in bottom third of 400°F oven until firm and light golden around top, about 10 minutes. Lift out weights with foil; let cool on rack.

Meanwhile, in food processor, finely grind almonds with granulated sugar. Add butter, egg and liqueur; whirl until smooth. Spread over pastry.

Nestle apricots, cut side down, in filling. Sift ¼ cup of the icing sugar over apricots. Bake in bottom third of 400°F oven until filling is set, apricots are tender and crust is golden brown, about 30 minutes. Let cool on rack. Dust lightly with remaining icing sugar.