This was the first time I was able to use fresh apricots for my frangipane tart, on a visit to Phoenix in 2005 … and I won’t ever use canned ‘cots again!

Instead I adapt the tart to whatever fresh fruit is seasonally available (and preferably local, too). The crust is a pate sucree, filled with an almond frangipane, and then “stuffed” with fresh apricots. The tart fruit is tempered with an apricot jam glaze, but still retains that wonderful apricot flavor without being too sweet.

Recipe can be found here