Begin by beating soft unsalted butter with icing sugar in a mixing bowl until smooth and creamy. Incorporate the egg, followed by almond meal, and mix until combined. Gradually add plain flour and a pinch of fine table salt, mixing until a dough forms. Shape into a disc, wrap in cling film, and chill for at least 1 hour.

Once chilled, preheat the oven to 160°C (325°F). Roll out the dough on a lightly floured surface to about 5mm thick. Transfer to a tart tin and gently press into the corners. Use a fork to dock the base, then par-bake for 15-20 minutes until slightly golden. Allow to cool.

Cream softened butter and caster sugar in a separate bowl until light and fluffy, about 3-5 minutes. Gradually add eggs, mixing well after each. Fold in almond meal to create a smooth paste.

Spread the almond cream mixture across the cooled tart shell. Cut apricots in half, remove pits, and slice. Arrange apricot slices beautifully on top.

Bake the assembled tart for 40-50 minutes or until almond cream is puffed and golden. Let cool completely before glazing.

Warm apricot jam over low heat until liquid. Use a pastry brush to glaze the tart for a shiny finish.