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1
Blend first 3 ingredients in processor until almonds are finely ground.
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2
Using electric mixer, beat butter and powdered sugar in medium bowl until blended.
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3
Beat in egg.
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4
Add flour mixture; beat until blended.
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5
Gather dough into ball; flatten into square.
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6
Wrap in plastic; refrigerate 1 hour.
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7
Roll out dough on floured surface to 10-inch square.
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8
Transfer to 9-inch square tart pan with removable bottom; press crust over bottom and up sides of pan.
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9
Trim any excess dough.
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10
Pierce crust all over with fork; chill at least 2 hours.
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11
(Can be made 1 day ahead.
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12
Cover; keep chilled.)
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13
Preheat oven to 350F.
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14
Using electric mixer, beat almond paste and 4 tablespoons sugar in medium bowl until fine meal forms, about 3 minutes.
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15
Add butter; beat until almost smooth.
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16
Add egg; beat until smooth.
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17
Beat in flour.
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18
Spread filling evenly in unbaked crust.
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19
Arrange apricot quarters on sides with rounded side up in rows atop filling.
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20
Place cherry halves between apricots.
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21
Sprinkle remaining 2 tablespoons sugar over fruit.
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22
Bake tart 30 minutes.
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23
Reduce oven temperature to 325F.
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24
Bake until crust is golden and filling is puffed and golden, about 30 minutes longer.
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25
Cool tart in pan on rack at least 1 hour.
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26
Serve tart warm or at room temperature.
