Apricot Frangipane Tart

This is another example of using frangipane to line a tart shell and absorb liquid released by cooking fruit. Surprisingly, this tart is good made with canned apricots, so you can even make it out of season. This tart is only 7 inches in diameter, so you can make it with a half recipe of pastry dough. If you want to make a full-size tart—9 or 10 inches—use a full recipe of pastry dough and double the frangipane and fruit amounts called for.