Damasco Tart (Apricot Tart)

Knead the dough with your fingers

Divide the dough into three equal parts

Roll out the dough over the bottoms of three round molds

Cover each tartlet with sliced almonds and apricots

Bake until lightly browned and reserve

Filling

250g of dried apricots (preferably those that are slightly acidic), cook them in water and about 2 cups of sugar

Let it simmer well

Let it cool down

To assemble, place a tartlet, a layer of apricot and a layer of whipped cream

The top tartlet should not have apricots, but instead some little hills of whipped cream with sliced almonds

Serve the next day