½ kg apricots
1 tablespoon of milk
1 pinch of salt
Arrange the flour into a well on the table. Add the softened butter, sugar, egg and salt. Mix it all together, knead and form it into a ball and let it stand for about an hour in a cool place. Roll out the dough with a rolling pin to half a centimetre high and cover a low-sided, lightly greased baking tin. Line up the apricots, without the stone, divide them in half and arrange them upside down. Sprinkle with sugar and spread the chopped almonds over the top.
Finally, add a cream which is made by mixing the egg yolks in a small bowl with 2 spoonfuls of sugar, until the egg is well-blended, then dilute it with a spoonful of milk. Beat the egg white stiff and add them to the cream. Cook in a warm oven at 160°C/320°F for forty minutes. Let it cool before serving.