Apricot Frangipani Tart

 APRICOT FRANGIPANI TART

12 ripe apricots

1 tablespoon lemon juice

1 tablespoon sugar

1/2 cup almond flour

1/2 cup sugar

4 tablespoons butter, softened

dash of salt

1 egg yolk

1/2 teaspoon almond extract

9" pie crust

Preheat oven to 425*

Prepare apricots: wash, halve and pit.

Gently toss prepared fruit in a bowl with lemon juice and 1 tablespoon sugar.

In another bowl, make frangipani by combining almond flour, 1/2 cup sugar, salt, butter, egg yolk and almond extract, and mixing until a soft paste forms.

Unroll pie crust onto parchment paper on baking sheet.

Spread frangipani onto pie crust, leaving about 1" of crust uncovered around the edge.

Arrange prepared apricot halves on frangipani layer.

Fold edges of pie crust up and over apricots, pleating and pinching to keep crust in place.

Bake at 425* about 20 - 25 minutes, until golden brown.

Cool before cutting.

6 servings

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