First we prepare the sweet shortcrust pastry:
- Apricot - 2
- Apricot preserves - 30 g
- Flour - 125 g
- Salt - 1.5 tsp
- Butter - 60 g
- Egg yolk - 1
- Sugar - 20 g
- Water - 20 ml
Procedures:
1. Sift the flour with the salt, then rub the butter into the flour with fingertips until reaching the texture of coarse crumbs.
2. Incorporate the egg yolk, sugar and water, avoiding to overwork the dough, and form it into a ball.
3. Flatten it out with the palm to ensure it is thoroughly mixed. Chill, covered in plastic wrap, for 20 minutes.
4. Roll the dough out with a pastry roller into a circle about 3 mm thick. Cut the circles big enough to line the tartlet moulds and transfer them to the moulds.
Then we prepare the almond cream:
- Butter - 50 g
- Sugar - 50 g
- Ground almond - 50 g
- Egg - 1
- Vanilla extract - a few drops
- Rum - 1.5 tsp
Procedures:
5. Cream the softened butter well with the sugar. 
6. Add the ground almond, and then the egg, mixing them in one by one. Add the flavorings and whisk until smooth.
7. Half fill the tart shells with the almond cream.
8. Wash the apricots, cut them in half, and remove the pits.
9. Place an apricot half in the centre of each tartlet, pressing it into the almond cream.
10. Bake for about 20-25 minutes under 180 degree Celsius.
11. Transfer to a cooling rack and brush them with apricot preserves, which need to liquefy a little over low heat first.
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