The next time fresh apricots are at their peak, buy extra and freeze them. (Cut them in half and remove the pits first.) Then you can enjoy this elegant dessert any time of year. Once you've made the crust, assembling the rest of the tart is a breeze.

• The crust can be made ahead, and stored in the freezer in a sealed plastic bag. No need to defrost before assembling the tart.
• If you are using frozen apricots, defrost them first.
• You can use canned apricots (packed in juice) if you're in a pinch. The tart won't be quite as wonderful, but it will still be fine. (Drain the canned apricots before using.)

1. Preheat the oven to 375°F. Arrange the apricot halves face-down in the unbaked crust. Place the tart pan on a baking tray.
2. Place the eggs and sugar in a medium-sized bowl, and whisk together until light and fluffy. Gradually sprinkle in the flour, ground almonds, milk or cream, and extracts. Keep whisking for a minute or two, or until everything is incorporated. Pour this mixture over the apricots, and sprinkle the top with thinly sliced almonds.
3. Place the tray in the center of the oven, and bake the tart for 45 to 55 minutes, or until golden brown. (For a crispier crust, transfer the tray to the bottom rack of the oven for the last 10 minutes of baking.) Serve warm or at room temperature„plain, or with whipped cream or vanilla yogurt on the side.

Adapted from Vegetable Heaven
Preparation time: 10 minutes
Yield: 1 10-inch crust

A great 10-inch crust in 10 minutes flat. This is good for sweet and savory tarts alike.

1. Place the flour in the bowl of a food processor fitted with the steel blade. Cut in the butter in slices, and buzz several times until the mixture is uniform and resembles coarse meal.
2. Continue to process in quick spurts as you add the water, one tablespoon at a time. As soon as the dough adheres to itself when pinched together, stop adding water, and turn it out onto a floured surface.
3. Roll the dough into an 11-inch or so circle (slightly bigger than a 10-inch round). Lift the dough into the tart pan, nudging it gently into the corners, and use your hands to form an even edge all the way around. Wrap tightly, and store in the refrigerator or freezer until use.