Apricot Plum Frangipane Tart
Ingredients
- 1 1/2 cups ground almond (180g) or almond flour (144g)
- 1/4 cup all-purpose flour (30g) or a gluten-free flour mix
- 1/2 cup sugar (~100g)
- 1/2 cup butter (113g), salted or unsalted, softened
- 2 large eggs
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon salt, optional (omit if using salted butter)
- 1 1/2 pounds (~680g) plums and apricots, pitted & halved or quartered
- 1 tablespoon granulated sugar
- confectioners' sugar for dusting, optional
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