Rustic Apricot Tart & Apricot-Lavender Jam

Preheat the oven to 180°C.

Roll out the dough on a baking sheet lined with parchment paper.

Sprinkle the almond powder in the center, leaving about 4 cm of the edge free.

Spread the apricot-lavender jam over the ground almonds.

Cut the apricots into quarters and arrange them on top of the jam.

Sprinkle with brown sugar.

Fold the edges of the dough toward the center. Brush them with egg yolk or a little milk to give them a nice color.

Bake for 30 to 35 minutes, until the dough is golden brown.

Let it cool slightly before serving.