Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened at room temperature
• 1 egg yolk

For the frangipane:

• 6 ounces almonds, toasted, and cooled
• 2/3 cup sugar
• 8 tablespoons cold unsalted butter, cut into pieces
• 2 eggs
• 1/4 teaspoon pure vanilla extract
• 2 teaspoons all-purpose flour
• 3/4 cup plus 1/4 cup apricot preserves
• Assorted fresh fruit, including strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit, sliced
• 2 tablespoons water

Directions

To make the crust, put the flour in a large bowl. Add the sugar and
mix. Using your hands, make a well in the center. Place the butter
pieces and egg yolk in the well. Using your fingers, work the butter
and egg yolk together until well combined then work the butter-egg
mixture into the flour mixture until combined. The dough will be
crumbly, but when you squeeze a handful in your hand, it should hold
together.

Sprinkle into a 10-inch pie or tart pan. Press the dough
firmly and evenly onto the bottom of the pan. Make ropes of the dough
and press them onto the walls, making sure not to let the crust thicken
at the corners. It should make a clean right angle where the sides meet
the bottom. Chill the crust at least 30 minutes or, covered, up to 3
days.

Preheat the oven to 375 degrees F.

To make the frangipane filling, in a food processor fitted with
a metal blade, pulse the almonds and sugar just until sandy. Do not
over-process, or the mixture will become pasty. Add the butter and
process just until blended. Add the eggs and process until blended.
Scrape down the sides of the bowl, add the vanilla and flour, and
process until smooth (you have just made a frangipane). Spoon the
frangipane into the unbaked tart shell. Bake until the frangipane is
golden brown and puffy and the crust is golden brown, 45 to 50 minutes.

Let cool. Spread 3/4 cup apricot preserves on the surface of
the baked tart to act as a bed for the fruit. Slice fruit and arrange
it decoratively. Heat the remaining 1/4 cup apricot preserves with the
water until boiling and smooth. Brush the fruit with the apricot
preserves to protect the fruit from drying out and make it glisten.

Source(s):
http://www.foodnetwork.com/recipes/gale-gand/mixed-fruit-tart-recipe2/index...
http://www.joyofbaking.com/FruitTart.html


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