Fresh Almond Frangipane Tart A Taste of Spring Baking

Instructions:

1. Make the Pâte Sucrée: Combine flour, butter, powdered sugar, and salt in a food processor. Pulse until mixture resembles coarse crumbs.
2. Gradually add ice water, pulsing until the dough just comes together.
3. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
4. Prepare the Tart Shell: On a lightly floured surface, roll out the dough to a 12-inch circle.
5. Transfer dough to the tart pan, press into the bottom and sides, and trim excess dough.
6. Prick the bottom of the crust with a fork (docking).
7. Chill the tart shell for another 15 minutes.
8. Bake the Crust Blind: Line the tart shell with parchment paper and fill with baking beans or pie weights.
9. Bake at 375°F (190°C) for 20 minutes. Remove the parchment paper and weights.
10. Bake for another 5-7 minutes, or until the crust is lightly golden.
11. Let the crust cool completely.
12. Make the Frangipane: Blanch Fresh Almonds in boiling water for 1 minute. Drain and slip off the skins. Let cool, then grind in food processor until a fine meal.
13. In a bowl, cream together the softened butter and sugar until light and fluffy.
14. Beat in the egg, then stir in the almond flour, all-purpose flour, and almond extract.
15. Assemble and Bake the Tart: Spread the frangipane filling evenly into the cooled tart shell.
16. Sprinkle with sliced almonds.
17. Bake at 350°F (175°C) for 30-35 minutes, or until the filling is golden brown and set. Check for 'jiggle'.
18. Let the tart cool completely on a wire rack.
19. Glaze (Optional): Brush the top of the tart with warmed and strained apricot jam for a shiny finish.