Ingredients:

  • 1 1/4 cups (160g) all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick, 113g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • Pinch of salt
  • 1 large egg yolk
  • 2-3 tablespoons (30-45ml) ice water
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 1 cup (100g) almond flour (almond meal)
  • 2 tablespoons (15g) all-purpose flour
  • About 1 1/2 cups of seasonal fruit (e.g., sliced strawberries, raspberries, blueberries, sliced plums, thinly sliced apples, sliced pears)
  • 2 tablespoons apricot jam, warmed and strained
  • 1 tablespoon water

Instructions:

  1. Prepare the Pastry: Combine flour, butter, sugar, and salt in a food processor or bowl. Pulse/cut in the butter until the mixture resembles coarse crumbs. Add egg yolk and ice water. Mix until dough comes together.
  2. Chill the Pastry: Flatten the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  3. Roll and Line the Tart Pan: On a lightly floured surface, roll out the pastry to a 12-inch circle. Carefully transfer to the tart pan, pressing it into the bottom and up the sides. Trim excess pastry and crimp the edges.
  4. Pre-Bake (Blind Bake) the Crust: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes, until lightly golden.
  5. Prepare the Frangipane Filling: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg and egg yolk, then stir in the almond extract. Gradually add the almond flour and all-purpose flour, mixing until just combined.
  6. Assemble the Tart: Spread the frangipane filling evenly into the pre-baked tart shell. Arrange the seasonal fruit on top of the frangipane in a decorative pattern.
  7. Bake the Tart: Bake the tart until the frangipane is golden brown and the fruit is tender, about 35-45 minutes.
  8. Cool and Glaze (Optional): Let the tart cool completely on a wire rack. If desired, brush the fruit with warmed and strained apricot jam for a glossy finish.
  9. Serve: Slice and serve the tart.