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Fresh Fruit Frangipane Tart

"Now you may have your cake and consume pie too. Halfway among Cake Town and Pieville, there's a touch spot referred to as Frangipane Junction in which almond cake and flaky buttery pastry merge to reveal off your favorite summer time culmination within the most spectacular fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest."

Ingredients :

For the Tart:
3 puff pastry rectangles
For the Filling:
1 half tablespoons butter, softened
1/three cup white sugar
1 tablespoon white sugar
1 massive egg
3/4 cup almond flour
1/4 teaspoon satisfactory salt
1/8 teaspoon vanilla extract
1/four teaspoon almond extract (optionally available)
3 pluots, or to flavor
For the Glaze:
three tablespoons apricot jam (optional)
2 teaspoons water (optional)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H55M

Preheat oven to 400 ranges F (200 ranges C).
Place 1 piece of puff pastry on a baking sheet covered with a silicone mat or parchment paper. Lightly moisten one of the fast edges with water. Connect the end of the opposite puff pastry to the moistened side. Press portions together to form a protracted rectangle, trimming off loose ends with a dough scraper as wanted.
Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the lengthy rectangle together with your finger; stick the pastry strips on pinnacle. Poke shallow holes all over the bottom of the dough the use of a fork. Do not prick the raised border.
Bake pastry shell in the preheated oven till it starts offevolved to show golden brown, about 15 mins. Remove from oven. Reduce oven temperature to 375 degrees F (one hundred ninety stages C). Readjust the borders and push the lowest down with the flat aspect of a fork. Let cool completely while making ready the filling.
Place butter and 1/three cup plus 1 tablespoon sugar in a bowl; smear collectively the use of a spatula until blended. Whisk in egg until aggregate is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut every pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, however not too deeply, into the filling.
Bake inside the preheated oven until browned and almond filling is ready, 30 to 40 minutes. Transfer tart onto a wire rack and let cool absolutely, as a minimum forty minutes.
Combine apricot jam and water in a microwave-secure bowl. Bring to a boil inside the microwave. Let cool till heat. Brush glaze over the cooled tart.

Notes :

Chef's Notes:
Feel free to replacement puff pastry with pie dough.
Use any stone fruit you prefer.
Very finely floor blanched almonds can be substituted for the almond flour if preferred.

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