Apricot Frangipane Tart
Roll the puff pastry on a floured board until it is approximately a 14” square. Cut into two pieces so that each piece is 7” X 14” rectangle.
Working with one piece of pastry at a time, fold in the edges approximately ½ to ¾” on all sides until it measures approximately 6” X 12”. Press the edges well and crimp. Place on an oiled or parchment-lined baking sheet and set in the refrigerator. This can be done several hours in advance.
Reserve the other piece of rolled pastry for another use. In a bowl, mix together the almond flour, sugar and flour. Add the butter and almond extract and mix with a rubber spatula until smooth. Add the egg yolk and mix until smooth. This can be done several hours in advance. Before using, allow mixture to cool to room temperature.
Preheat an oven to 375F. Using an offset spatula, spread the room temperature frangipane on the cold pastry leaving a border of about ½ to ¾-inch.
Place the apricots on the frangipane placing them very close together in a decorative pattern. Brush the top of the apricots with melted butter.
Bake the pastry in the middle of the oven until the pastry is golden and puffed and the apricots are very tender, about 40 to 45 minutes.
Remove from the oven and brush with the melted apple jelly. Let cool on a cooling rack for 10 minutes before serving.
Cut into slices and serve.
14 ounces puff pastry (preferably Dufours brand), defrosted in the refrigerator overnight
15 apricots, each cut into 6 wedges
2 tablespoons melted butter
2 tablespoons melted and strained apple jelly
1/3 cup almond flour or finely ground almonds
2 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, room temperature
3/4 teaspoon pure almond extract
1 egg yolk, room temperature, whisked