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Ingredients
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Pâte Sucrée (Sweet Tart Crust)
Frangipane (Almond Filling)
Fruit Topping
Finish/Glaze
Method
Pâte Sucrée (Sweet Tart Crust)
Make dough
In a bowl or food processor, combine 1.75 cups all-purpose flour, 0.25 cup powdered sugar and 0.25 tsp salt. Cut in 0.5 cup cold cubed unsalted butter until the mixture resembles coarse crumbs (pulses in a food processor or use a pastry cutter).
Add 1 egg yolk and 1.5 tablespoons cold heavy cream (or ice water) and pulse or mix just until the dough comes together. Do not overwork; it should form a cohesive mass. If too dry, add up to 1 tsp more cold water; if too wet, add a teaspoon of flour.
Turn dough onto a lightly floured surface, press into a disc, wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 hours).
Blind-bake
Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to about 1/8-inch thickness and line a 9-inch tart pan with removable bottom. Trim edges and chill the lined pan in the freezer for 10 minutes to relax the dough. Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 6–8 minutes until golden and set. Reduce oven to 350°F (175°C) for filling stage.
Frangipane (Almond Filling)
Prepare frangipane
In a bowl, cream 0.5 cup room-temperature unsalted butter and 0.75 cup granulated sugar until light and fluffy (2–3 minutes with a mixer). Add 2 large eggs, one at a time, beating until incorporated.
Fold in 1 cup almond flour and 2 tablespoons all-purpose flour until just combined. Stir in 0.5 tsp almond extract, 0.5 tsp vanilla extract and 1 tablespoon lemon zest. The mixture should be a thick, spreadable paste.
Spread the frangipane evenly in the warm (but not piping hot) pre-baked tart shell, leaving a small border to prevent overflow. Smooth the top with a spatula.
Fruit Topping
Prepare fruit
Toss 1 cup halved strawberries and 1 cup diced rhubarb with 2 tablespoons granulated sugar and 0.5 teaspoon cornstarch (optional). Let sit for 10 minutes to macerate. Drain any excess liquid; reserve a little juice (about 1 tablespoon) to loosen jam for glaze if needed.
Arrange the strawberries and rhubarb over the frangipane in an even layer, pressing gently so pieces are slightly set into the almond filling. Leave a small border around the edge for presentation.
Bake the tart at 350°F (175°C) for 30–35 minutes, until the frangipane is set, puffed slightly and golden at the edges, and the fruit is tender. If fruit releases a lot of juice, you may bake an extra 5–8 minutes; watch so the crust does not overbrown.
Finish/Glaze
Glaze and serve
Warm 2 tablespoons apricot jam with 1 tablespoon water in a small saucepan or microwave until fluid. Strain if necessary. Using a pastry brush, gently brush the warm glaze over the hot tart fruit to give shine and a touch more sweetness. Sprinkle 2 tablespoons toasted sliced almonds over the tart, if using.
Cool the tart on a rack for at least 30 minutes to let the frangipane finish setting. Serve warm or at room temperature, sliced into 8 pieces.