Summer Fruit Tart (with Frangipane) | Foodtalk

Ingredients

• 6 T unsalted butter room temperature (85g)
• 1/3 cup granulated sugar 67g
• 1/8 teaspoon kosher salt
• 1 large egg room temperature
• 1 1/4 cup + 2T all-purpose flour 165g
• 6 T unsalted butter room temperature, 85g
• 3/4 cup powdered sugar 90g
• 3/4 cup almond flour 75g
• 2 T all-purpose flour 15g
• 1/4 teaspoon salt
• 3/4 teaspoon almond extract
• 1 teaspoon vanilla paste or extract
• 6-7 whole stone fruit nectarines, plums, pluots, apricots (a variety of colors)
• 2 T jam peach or apricot