Apricot Frangipane Tart

Steps

1. Combine flour, salt, and sugar in a large bowl. Add cold cubed butter and rub together with your hands until crumbly with pea-sized bits of butter.
2. Add egg yolks and mix until the dough comes together into a ball. Wrap in plastic and chill for 30 minutes.
3. Whisk butter until creamy, then add sugar and whisk until fluffy.
4. Beat in eggs one at a time, then whisk in vanilla and almond extract.
5. Whisk in ground almonds and flour until just incorporated to make the frangipane filling.
6. Preheat oven to 350°F (180°C). Butter and flour a 9-inch springform tart pan.
7. Roll out the chilled dough between two sheets of parchment to about 5mm thickness.
8. Line the tart pan with the dough, patching any tears. Trim edges and prick the bottom with a fork.
9. Spread the frangipane filling evenly into the crust.
10. Toss apricot quarters in honey, maple syrup, or apricot jam.
11. Arrange apricots on top of the frangipane in a circular pattern, pressing lightly.
12. Bake for 40-45 minutes until the frangipane is golden and firm, and a knife inserted comes out clean.
13. Cool in the pan for 10 minutes, then transfer to a rack to cool further.
14. Serve warm or at room temperature, dusted with icing sugar or with vanilla ice cream.