Plum Frangipane Tart

Instructions

1. Prepare the pastry
   In a food processor, combine flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse, then gradually add ice water until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Roll the dough
   On a lightly floured surface, roll the dough to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom, pressing into the corners and sides. Trim excess dough and prick the bottom with a fork. Freeze for 15 minutes while preheating the oven to 375°F (190°C).
3. Blind bake the crust
   Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until the crust is lightly golden. Allow to cool slightly while preparing the filling.
4. Make the frangipane
   In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Add the almond flour and mix well. Beat in the eggs one at a time, then stir in the vanilla and almond extracts until smooth and well combined.
5. Assemble the tart
   Spread the frangipane filling evenly into the par-baked tart shell. Arrange the plum slices in a circular pattern on top, slightly overlapping them. Gently press the plums slightly into the frangipane, leaving some of the filling visible.
6. Bake the tart
   Bake in the preheated oven for 35-40 minutes, or until the frangipane is puffed, set, and golden brown. If the edges start to brown too quickly, cover them loosely with foil. Remove from the oven and place on a wire rack to cool.
7. Glaze and serve
   While the tart is still warm, brush the top with warmed apricot jam for a beautiful shine. Allow the tart to cool completely before removing it from the pan. Serve at room temperature or slightly warm with a dollop of whipped cream or vanilla ice cream if desired.