Rustic apricot and hazelnut tart

Preparation time: 40 minutes; Cooking time: 30-35 minutes; Serves 6.

Ingredients for the filling  
500 g apricots 
3 tablespoons sugar (depending on ripeness) 
50 g hazelnut powder  
1 egg yolk  
A few chopped hazelnuts 

Making the sweet dough: 
Pour the flour, sugar, hazelnut powder and salt into a mixing bowl. 
Add the cubed butter and mix with your fingertips until you obtain a sandy texture.  
Add the whole egg and mix to combine all the ingredients. 
Stop mixing as soon as the dough forms, to prevent it from becoming too elastic.  
Shrink-wrap the dough and refrigerate for 1 hour. 

Garnish and bake the tart: 
Halve and quarter the washed apricots.  
Add the powdered sugar, mix and leave to marinate for 10 minutes while you roll out the pastry.  
Roll out the tart dough on floured baking paper, 2-3 mm thick.  
Sprinkle the pastry with hazelnut powder, leaving 3 cm free at the edges.  
Fold the edges of the pastry over the fruit.  
Brush edges with egg yolk.  
Add a few pieces of chopped hazelnuts. 
Bake for 30-35 minutes at 180°C. 
Cool on a wire rack when removed from the oven and serve warm, with a scoop of vanilla ice cream!