Apricot Frangipane Tart

May and June are the ideal months to head to your local farmer's market and buy seasonal fruits, such as apricots, berries, figs, and cherries. Here is just one way to add those summer fruits to a weekend brunch.

Crust:

1 1/4 cups flour

1/2 teaspoon salt

1/4 cup butter or margarine, diced

2 tablespoons vegetable shortening

4 to 5 tablespoons ice water

Apricot Topping:

1 pound dried apricots (about 2 3/4 cups)

3/4 cup granulated sugar

2 tablespoons lemon juice

1 1/4 cups water

1 teaspoon vanilla extract

Frangipane (almond cream):

1/3 cup butter (at room temperature

1/3 cup granulated sugar

1/3 cup packed almond paste

1 egg

1 teaspoon vanilla extract

1/2 cup all-purpose flour

Glaze:

1/3 cup apricot preserves

2 tablespoons amaretto or water

Crust:

Combine flour and salt in a large bowl. Using a pastry blender or two knives, cut in butter and shortening until mixture is coarse and lumpy. Slowly add ice water, 1 tablespoon at a time, until dough starts to form. Shape into flat, rounded disk. Wrap dough and refrigerate at least 30 minutes or up to two days before using.

On a lightly floured surface, roll out dough into an 11-inch circle. Then transfer to a 9-inch round tart pan with a removable bottom. Gently press dough into the bottom and up the sides. Freeze for 15 minutes or until firm. Meanwhile, make the almond cream or frangipan.

Apricot Topping:

Over medium heat, combine apricots, sugar, juice, and water in a saucepan. Bring to a boil. Reduce heat to low. Simmer about 30 minutes or until apricots are very plump and liquid is thick and golden-colored.

Remove from heat. Stir in vanilla extract. Allow to cool completely.

Frangipane (almond cream):

In a mixer set on high speed, beat the butter, sugar, and almond paste until smooth. Reduce speed to low, and beat in the egg and vanilla extract. Then add the flour, and beat until just mixed.

To assemble the tart, spread the frangipane over the dough. Then place the apricots over the frangipane, and add the syrup. Bake for 35 to 40 minutes or until pastry is golden and apricots have begun to brown. Immediately remove the sides of the tart pan. Let cool on a rack while the glaze is prepared.

Glaze:

In a small pot, combine the preserves and the amaretto or water. Cook over medium-high heat until preserves dissolve. Strain and brush over tart.

If making ahead of time, freeze unbaked tart until solid, generally about three hours. Wrap in plastic and foil. Dough can be stored in the freezer for up to six weeks. Bake, unthawed, for 55 minutes.