Frangipane Tart with Apricots (French Tarte Frangipane aux Abricots)

This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favourite to bake in French households during stone fruit season. The nutty and creamy texture of the Frangipane filling is so satisfying and perfectly complements the sweet tartness of the apricots. Top this tart with a light dusting of icing sugar, and it will look straight out of a bakery.

Pâte Sablée (Shortcrust Pastry):
1¼ cup all-purpose flour, unbleached (155 g)
½ tsp. kosher salt
¼ cup sugar (50 g)
½ cup unsalted butter, cold and cut in small cubes (125 g)
2 egg yolks

Frangipane (Almond Cream Filling):
½ cup unsalted butter, at room temperature (125 g)
½ cup sugar (100 g)
1 tsp. pure vanilla extract
1 tsp. pure almond extract
2 large eggs
1¼ cups ground almond (120 g)
3 Tbsp. all-purpose flour, unbleached (45 g)

Topping:
8-10 ripe apricots, stoned and quartered
2 Tbsp. pure honey, pure maple syrup or apricot jam (30 g)

Garnish:
confectioners' sugar

Prepare the Pâte Sablée:
In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Prepare the Frangipane:
In a large mixing bowl, whisk the butter until creamy. Add the sugar and continue whisking until fluffy. Add the eggs, one by one, beating well after each addition. Whisk in the vanilla and almond extract. Finally, whisk in the ground almond and the flour. Mix until just incorporated.

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4) with a rack in the middle. Butter and flour a 9" springform tart pan.

Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2") thickness. Line the tart pan bottom and sides with crust - don't worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

Assembly:
Spoon the Frangipane filling into the crust and smooth the top all over with an offset spatula or the back of your spoon.

In a bowl, toss the apricots quarters in honey (or maple syrup, or apricot jam). Poke the apricots into the frangipane, spacing them evenly, creating a circular pattern. Don't push the apricots too deep into the frangipane, they will sink in as it bakes.

Bake the tart for 40-45 minutes, until the frangipane gets lightly firm and golden. The apricots should be tender and a knife poked in the frangipane should come out clean.

Leave the tart to cool in the tin for 10 minutes, then transfer to a cooling rack.

Serve still warm or at room temperature. Dust with some icing sugar or accompany with some vanilla ice cream on top.