Almond Apricot Tart
For the frangipane:
1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 cup whole almonds, skin on
Confectioners' sugar, for garnish (sprinkle on top)
Preheat oven to 425 degrees F.
To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the Tart (like a small cake) . Dot the spaces between the apricots with the whole almonds.
Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.