Fresh Apricot and Hazelnut Frangipane Tart

Crust:

• 1 cup all-purpose flour

• ¼ cup coarse ground cornmeal

• 2 tsp granulated sugar

• ½ tsp fine sea salt

• 6 Tbsp cold unsalted butter, cut into small cubes

• 1 large egg

• 1 tsp cold water

Tart:

• 6 ripe apricots, pitted and sliced

• 4 Tbsp marmalade (I prefer tangerine)

• ½ cup roasted hazelnuts

• 6 Tbsp granulated sugar (4 for the frangipane and 2 to dust the fruit before baking)

• 1 tsp Chinese Five-Spice

• 2 large eggs

• 1 tsp vanilla paste

• 2 tsp orange flower water

• Dusting of confectionary sugar

1)     Preheat the oven to 375 degrees.

2)     For the crust: In a food processor, combine the flour, cornmeal, sugar and salt. Pulse to combine. Add the butter cubes and pulse until the mixture resembles coarse cornmeal. Add the egg and tsp cold water and pulse until the dough comes together. Empty onto a lightly floured surface and roll the dough into a 1/8” thick circle. Place in a fluted tart pan and let the excess dough hang over the edges. Place on a baking sheet. Lightly press a sheet of aluminum foil against the unbaked tart shell and bake for 20 minutes. Remove the foil and bake for another five until the bottom of the shell is dry and starting to lightly brown. Remove from the oven and let cool slightly. At this point you could trim the edges of the shell, if desired.

3)     While the shell bakes, pit the apricots and slice into 8-10 slices per apricot. Set aside.

4)     As the shell cools, in the food processor, pulse together the hazelnuts, sugar and five-spice into a meal. Add the eggs, vanilla and orange flower water and pulse until the mixture is fully combined.

5)     Spread the 4 Tbsp marmalade on the bottom of the shell. Pour in the frangipane mixture and then place the apricot slices over the frangipane in a circular pattern. Dust the apricots with the additional 2 Tbsp sugar and bake for 35 minutes. Turn the oven to broil and bake for an additional five minutes until the edges of the apricots start to slightly blacken.

6)     Remove the tart from the oven and let cool on a wire rack. When ready to serve, dust the outer edges of the tart with confectionary sugar.