Apricot Frangipane Tart

• 1 (9-ounce) sheet frozen all-butter puff pastry, thawed
• All-purpose flour
• 4 tablespoons (1/2 stick) unsalted butter, preferably cultured, softened
• 1/2 cup confectioners sugar, plus more for dusting
• 1/2 cup almond flour
• 1 large egg, at room temperature
• 12 small apricots (2 pounds), halved and pitted

1. Preheat the oven to 350F.
2. Roll the puff pastry on a lightly floured work surface into an 11-inch round.
3. Fit it into an 8-inch round fluted tart pan with a removable bottom.
4. Press the dough 1/2 inch above the rim of the pan, trimming excess.
5. Freeze until firm.
6. Use a fork to poke holes all over the bottom of the dough.
7. Line with foil, fill with pie weights, and bake until dry to the touch, about 15 minutes.
8. Remove the foil and weights and bake for 10 minutes longer or until golden.
9. Let cool completely on a wire rack.
10. Whisk together the butter and confectioners sugar until well combined.
11. Add the almond flour and egg and whisk until blended and fluffy.
12. Spread in an even layer in the cooled crust.
13. Arrange the apricots in concentric circles, sitting upright with the cut sides at a slight angle.
14. Bake until browned, about 50 minutes.
15. Let cool completely.
16. Remove the tart ring, dust with confectioners sugar, and serve.

butter, flour, unsalted butter, confectioners sugar, almond flour, egg

Taken from www.epicurious.com/recipes/food/views/apricot-frangipane-tart-390734 (may not work)