Fresh Fruit Frangipane Tart

Source: Chef John

Ingredients

• 3 puff pastry rectangles

For the Filling:

• 1 1/2 Tablespoons butter, softened
• 1/3 cup plus 1 tablespoon sugar
• 1 large egg
• 3/4 cup almond flour
• 1/4 teaspoon fine salt
• 1/8 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 pluots (or other stone fruit) plus 1.5 - 3 teaspoons sugar

For the Glaze:

• 3 tablespoons apricot jam (optional)
• 2 teaspoons water (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place 1 piece of puff pastry on a baking sheet lined with a silicone mat. Lightly moisten one of the short edges with water and connect to the end of the other puff pastry to form a long rectangle
3. Cut the third puff pastry into 1-inch long strips. Moisten the outer edges of the long rectangle with your finger and stick the pastry strips on top. Prick the bottom of the long rectangle.
4. Bake the shell until it starts to turn golden brown, about 15 minutes. Remove from oven. 
5. Reduce oven temperature to 375 degrees F (190 degrees C). Push the bottom down with the flat side of a fork and cool completely.
6. For the filling mash the butter and 1/3 cup plus 1 tablespoon sugar in a bowl with a spatula until combined. Whisk in egg until creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. 
7. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
8. Sprinkle 1.5 - 3 teaspoons of sugar onto the pluot slices, depending on how sweet they are
9. Bake in the oven until browned and filling is set, 30 to 40 minutes. Transfer tart onto a wire rack with 2 spatulas and let cool completely.
10. Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

Notes: This was good, but the santa rosa plums were a bit tart so I'd sprinkle a little bit of sugar onto the fruit next time. Almond flour was conveniently available in the bulk section of whole foods. I also had to scramble to use a round puff pastry dough because they were out of DuFours, probably would just use it as a galette next time or wait until they had DuFours again.