5 tablespoons of butter
3 tablespoons of white sugar
2 large egg yolks
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup blanched sliced almonds, finely ground
8 fresh apricots
1/4 cup apricot preserves
2 tablespoons lemon juice
Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.
Add the egg yolks, one at time, beating well after each addition.
Add the almond extract, vanilla extract, and ground almonds.
Mix until well combined.
Half and pit each apricot.
Arrange halves, cut side down, in a 10-inch round Pyrex pan or pie plate.
Spread the almond cream over the fruit, being sure to cover it completely.
This can be covered and refrigerated overnight, if desired.
Bring to room temperature before baking.
Preheat oven to 500 degrees F.
Bake until the almond cream starts to set and edges are golden, about 8 minutes.
Meanwhile, mix apricot preserves and the lemon juice.
Spoon the preserves over the baked apricots and bake until the topping is golden brown and bubbly, about 3 minutes longer.
The almond cream should not be completely set.
Transfer to a rack to cool.
Serve warm in compote dishes, with a bit of cream, if desired.