MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Frangipane Tart
 Categories: Tarts
      Yield: 10 Servings
 
  1 1/4 c  Almond meal or almond flour
    3/4 c  All-purpose flour
    1/4 c  Brown sugar; packed
    1/2 c  Butter; cold, cut up
      2    Egg yolks
      1 tb Water
    1/3 c  Granulated sugar
    1/4 c  Butter; softened
      2    Eggs
    1/2 ts Pure almond extract -OR-
      1 ts Vanilla
    1/2 ts Kosher salt
      9 lb Fresh apricots; up to 10 lb,
           -halved, pitted, and cut
           -into 1/4" slices
           Milk
           Coarse sugar
      2 tb Honey (local)
           Vanilla ice cream
           -(optional)
 
  Preparation time: 40 minutes
  Total time: 2 hours 30 minutes
  
  For crust, combine 1/2 cup of the almond meal, the all-purpose flour,
  and thebrown sugar in a food processor; process to combine. Add the
  1/2 cup cold butter; pulse until butter pieces are pea sized. In a
  small bowl whisk together egg yolks and the 1 tb water. Add egg yolk
  mixture to flour mixtur; pulse until dough begins to hold together.
  Gather pastry into a ball, kneading gently just until it holds
  together. Cover and chill 1 hour or until easy to handle.
  
  Preheat oven to 375°F. Place dough on a large piece of lightly
  floured parchment paper. Roll dough into a 13" circle. Slide paper
  with pastry onto a baking sheet.
  
  For filling, combine the remaining 1-1/4 cups almond meal and the
  granulated sugar in the food processor; process to combine. Add the
  1/4 cup softened butter, the whole eggs, almond extract, and salt;
  process until creamy. Spread filling over dough leaving a 2" border.
  Top with apricots. Fold and pleat pastry edge over filling. Brush
  crust with milk. Sprinkle with coarse sugar.
  
  Bake about 45 minutes or until filling is set and apricots are
  tender. If needed, loosely cover with foil the last 10 minutes to
  prevent overbrowning. Drizzle honey over warm tart. Cool on a wire
  rack 1 hour.
  
  Cut tart into wedges and serve with ice cream, if desired.
  Refrigerate any leftovers up to 24 hours.
  
  Recipe FROM: Magnolia Magazine, Summer 2022
 
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