This tart can be made all year round, just substitute plums with any seasonal fruit!
ingredients
Pastry
Plum Frangipane Filling
directions
In large bowl, stir together flour, sugar and cornstarch.
With fingers, work in butter until mixture clumps together.
With floured hands, press dough evenly into 9-inch (23 cm) round tart pan with removable bottom.
Cover and refrigerate for at least 1 hour or until chilled. (Make-ahead: Refrigerate for up to 3 days.)
With fork, prick bottom of pastry shell all over; bake in bottom third of 350°F (180° C) oven for about 25 minutes or until light golden.
Let cool completely on rack.
Meanwhile, in bowl, beat together almonds, sugar and butter; beat in egg and almond extract.
Stir in flour.
Spread into cooled tart shell.
Cut plums into thin wedges; nestle, cut side down, in concentric circles until filled.
Bake in bottom third of 375°F (190°C) oven for about 30 minutes or until firm to the touch and tester inserted in centre comes out clean.
Let cool in pan on rack for 15 minutes.
Remove side of pan.
Brush apricot jam over filling and crust.
Serve at room temperature. (Make-ahead: Tart can be set aside for up 3 hours.)