Apricot Tart with Almond Frangipane

This French dessert is by far one of my favorite. It's simple to make and guaranteed to be delicious. 

Like most of my ingredients lately, I had a few too many apricots from our tree. I noticed they were starting to ripen very quickly, much faster than we could eat them. Making a tart was on my mind, so I went for it and happened to have all the ingredients at home (I must bake a lot, because this is usually the case).

For the crust I used my usual pie crust recipe found here, but halved (a tart shell is much smaller and does not have a top).

While the crust is cooling in the refrigerator, make the frangipane (that is the custard-like almond filling the apricots are nestled within). 

I based my recipe of of this one, but I added some vanilla bean (in addition to vanilla extract).

Ingredients: 

• 1/4 cup granulated sugar

• 2/3 cup almonds, finely ground

• 4 tablespoons butter, room temperature

• 1 egg

• 1/4 teaspoon vanilla extract

• 1 vanilla bean

• 1/4 teaspoon almond extract

• 1 tablespoon all-purpose flour

• About 5 apricots, pitted and halved

Directions:

• Grind the almonds to a fine texture.
• Using your mixer, blend the almonds, butter and sugar until creamy.
• Add the egg, vanillas and almond extract. Continue beating.
• Add the flour.

Once the dough is chilled and you have finished the filling:

• Roll out dough and press into tart pan. Put in freezer for a minute or so to re-chill the dough.
• Spread the frangipane at the bottom of your tart shell, with a rubber spatula.
• Place the apricots in a circular pattern with spaces between each.
• Put your pie shell on a cookie sheet (to contain the melting butter).
• Cook for 30 minutes at 400º

Bon Appetit