Crisp, dry bubbles are the perfect pairing for this sweet and fruity dessert.
Preheat oven to 200°C/400°F, and grease the tart pan. Melt butter in a small pot over low heat, and set aside to cool. Wash apricots and dry, remove pit with a sharp knife, and cut in halves.
In a large mixing bowl, beat the eggs, then mix in sugar and salt and whisk until fluffy. Add milk, flour, and melted butter and mix until combined.
Pour the batter into the greased pan and spread the apricot halves evenly on top, with the cut side-up. Sprinkle with vanilla sugar and almonds.
Bake at 200°C/400°F on the lower rack for approx. 45 min., or until golden on top. Let cool, then dust with powdered sugar for serving. Enjoy!