Makes one 10-inch tart

Frangipane, the almond custard that’s layered over a sweet pastry crust, is often topped with pears. Here, sliced fresh apricots are featured. If you run out of space for the apricots, tuck the slices closer. There’s no such thing as too much fruit.

DOUGH

1¼ cups flour

3 tablespoons sugar

¼ teaspoon salt

½ cup (1 stick) cold unsalted butter, cut up

3 tablespoons ice water, or more if necessary

Extra flour (for sprinkling)

1. Have on hand a 10-inch tart pan with a removable bottom.

2. In a bowl, combine the flour, sugar, and salt. With your fingers or two blunt knives, cut the butter into the flour mixture until it resembles coarse meal with some larger pieces. Add 3 tablespoons of ice water and stir with a fork until the mixture holds together. If necessary, add more water, 1 teaspoon at a time.

3. On a lightly floured counter, shape the dough into a flat disk, wrap in foil, and refrigerate for 25 minutes.

4. On a lightly floured counter, roll the dough to a 13-inch round. Lift it on the rolling pin and ease it into the pan. Turn the edges over like a hem and press the rim so it is even with the top of the pan. Prick the bottom well all over. Freeze for 20 minutes.

5. Set the oven at 375 degrees.

6. Line the pastry with foil and fill it with dried beans. Bake for 15 minutes. Carefully lift out the foil and beans. Continue baking for 10 minutes, or until the edges are golden. (Total baking time is 25 minutes.) Set the pan on a wire rack to cool. Lower the oven temperature to 350 degrees.

FRANGIPANE AND FRUIT

1 cup slivered almonds

⅓ cup sugar

4 tablespoons unsalted butter, at room temperature, cut up

1 egg

2 teaspoons flour

¾ teaspoon vanilla extract

¼ teaspoon almond extract

4 apricots, thinly sliced

3 tablespoons apple jelly, melted

1. In a food processor, work the almonds and sugar until the nuts are finely ground. Add the butter, egg, flour, and vanilla and almond extracts. Pulse to combine.

2. Spread the frangipane evenly in the pastry. Arrange the apricot slices, slightly overlapping, in concentric circles on the filling , beginning at the edge of the pan and working toward the center. Press the slices lightly into the frangipane.

3. Bake for 45 minutes or until the filling puffs slightly around the apricots and is firm to the touch. Transfer to a wire rack to cool.

4. With a pastry brush, brush the top of the tart with the apple jelly. Serve with whipped cream. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net