Fresh Fruit Frangipane Tart

Recipe View Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View On a baking sheet lined with parchment paper, arrange one sheet of puff pastry. Lightly moisten one short edge with water. Attach the end of another puff pastry sheet to the moistened edge, pressing firmly to create a long rectangle. Trim any excess pastry with a dough scraper for a clean edge. (10 minutes)

Recipe View Cut the third puff pastry sheet lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with water and carefully adhere the pastry strips along the perimeter to create a raised border. Using a fork, gently poke shallow holes across the bottom of the dough, avoiding the raised border. (10 minutes)

Recipe View Bake the pastry shell in the preheated oven until it begins to turn golden brown, approximately 15 minutes. Remove from the oven and reduce the temperature to 375 degrees F (190 degrees C). Gently reshape the borders if needed and press down the bottom of the crust with the flat side of a fork to prevent excessive puffing. Allow the crust to cool completely while you prepare the filling. (40 minutes)

Recipe View In a mixing bowl, combine the softened butter and 1/3 cup plus 1 tablespoon of sugar. Use a spatula to cream together until smooth. Whisk in the egg until the mixture becomes light and creamy. Incorporate the almond flour, salt, vanilla extract, and almond extract, mixing until thoroughly combined. (10 minutes)

Recipe View Slice each pluot into 6 wedges. Spread the almond paste evenly into the cooled pastry shell. Arrange the pluot wedges snugly into the filling. (10 minutes)

Recipe View Bake in the preheated oven until the almond filling is golden brown and set, approximately 30 to 40 minutes. Transfer the tart to a wire rack and allow it to cool completely, for at least 40 minutes. (60 minutes)

Recipe View In a microwave-safe bowl, combine the apricot jam and water. Microwave until the mixture comes to a boil. Allow to cool slightly until warm. Brush the glaze evenly over the cooled tart for a glossy finish. (5 minutes)