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1
To make the crust, put the flour in a large bowl.
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2
Add the sugar and mix.
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3
Using your hands, make a well in the center.
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4
Place the butter pieces and egg yolk in the well.
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5
Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined.
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6
The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.
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7
Sprinkle into a 10-inch pie or tart pan.
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8
Press the dough firmly and evenly onto the bottom of the pan.
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9
Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners.
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10
It should make a clean right angle where the sides meet the bottom.
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11
Chill the crust at least 30 minutes or, covered, up to 3 days.
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12
Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy.
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13
Do not over-process, or the mixture will become pasty.
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14
Add the butter and process just until blended.
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15
Add the eggs and process until blended.
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16
Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane).
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17
Spoon the frangipane into the unbaked tart shell.
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18
Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
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19
Let cool.
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20
Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit.
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21
Slice fruit and arrange it decoratively.
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22
Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth.
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23
Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.
