Apricot Frangipane Tart

Place sifted all-purpose flour, powdered sugar, and fine sea salt in a food processor, pulse twice to blend, then add cold cubed butter and pulse in short 1-second bursts until the mixture resembles coarse breadcrumbs with no butter pieces larger than small peas.

Add the egg yolk and chilled ice water to the food processor and pulse just until large moist clumps form and the dough holds together when compressed with your fingers.

Turn the dough onto parchment paper, press it into a smooth flat disc about 2 cm thick, wrap completely, and transfer to the refrigerator to chill for 45 minutes.

Preheat your oven to 190°C (375°F) with a rack positioned in the lower third of the oven.

Unwrap the chilled dough and roll it between two sheets of parchment paper using a rolling pin into a 28 cm circle that is roughly 3 mm thick, then transfer and ease the dough into the 9-inch (23 cm) fluted tart pan with removable base, pressing gently into the fluted sides and trimming excess dough flush with the rim using a chef's knife.

Prick the bottom surface of the pastry shell all over with a fork at 2 cm intervals to allow steam to escape.

Line the pastry shell with a sheet of crumpled parchment paper, fill completely with pie weights or dried beans, bake at 190°C (375°F) for 15 minutes, then carefully remove the paper and weights and bake empty for another 5 minutes until the base looks dry and lightly set.

In a mixing bowl, combine softened unsalted butter and granulated sugar, then beat with an electric hand mixer or stand mixer on medium-high speed for 3 to 4 minutes until pale, airy, and creamy.

Add the room-temperature eggs one at a time to the creamed mixture, beating well after each addition, then fold in almond flour, 15g all-purpose flour, vanilla extract, pure almond extract, and 1g salt using a silicone spatula until a uniform, silky frangipane cream forms.

Spread the frangipane evenly into the blind-baked tart shell using a silicone spatula, arrange the fresh apricot halves cut-side up gently into the cream in a circular pattern, and scatter raw sliced almonds evenly over the exposed frangipane.

Bake the assembled tart at 175°C (350°F) for 35 to 40 minutes until the frangipane is deeply golden, puffed around the fruit, and an instant-read digital thermometer inserted into the center of the almond cream registers at least 71°C (160°F) to ensure egg safety.

In a small saucepan, combine apricot jam and water, stir over low heat until fully melted and bubbling gently, then use a pastry brush to paint the warm glaze generously over the warm apricots and almonds.

Transfer the tart pan onto a wire cooling rack and allow the tart to cool completely for at least 30 minutes at room temperature before gently pushing up the removable base to unmold, slicing with a chef's knife, and serving.