Make the crust. Put the butter in a bowl and cream. Add the granulated sugar, egg yolk, and vanilla oil and mix.
Fold the sifted flour into Step 1, then press it all together.
Wrap in plastic wrap and let chill for 30 minutes.
Grease the pan with oil spray (or butter [not listed]). Let chill in the refrigerator.
While Step 3 is chilling, make the almond cream. Cream the butter in a bowl with a whisk until white. Add the granulated sugar, then mix while adding the egg a little at a time (over about 7-8 additions).
Add the vanilla oil to Step 5. Also add the almond flour and mix together.
Sandwich the dough from Step 3 between two sheets of plastic wrap and roll it out with a rolling pin until larger than the tart pan.
Line the tart pan with Step 7, then use a fork to poke holes in the bottom. Preheat the oven to 210°C.
Transfer Step 6's almond cream to Step 8 and smooth the surface.
Top with sliced almonds and put in the oven. Bake at 210°C for 10 minutes, then at 170°C for 20 minutes.
Once cooled, remove from the pan. Mix the apricot jam with a little hot water (not listed) and spread it over the top.
Story Behind this Recipe
I learned this recipe at a cooking class many years ago and changed it to make it easier for myself.
It's also delicious if you add about 1 tablespoon of rum to the almond cream. There's many steps, but it's easier than it looks.