Whisk egg yolk with water. With the motor running, add through feed tube. Tip dough mixture will be crumblinto a lightly buttered 8-inch (20-cm) round tart pan with a removable bottom. Press dough into bottom and up sides of pan. Prick all over with a fork and place in freezer for 30 minutes.
Recipe from: St. Onge, Christopher. "Apricot, Plum & Almond Tart." Food & Drink. Summer 2019.
Note: I used an 11" tart pan and multiplied all the ingredient quantities by 1.5x.