1. Prepare the Pastry

• • In a large mixing bowl, sift the plain flour and icing sugar. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

• • Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap in cling film, and chill in the fridge for at least 30 minutes.

2. Roll Out and Pre-Bake the Pastry

• • Preheat your oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to fit a 9-inch tart tin. Gently press the pastry into the tin, trimming any excess.

• • Line the pastry with baking paper, fill with baking beans or rice, and bake for 15 minutes. Remove the paper and beans and bake for another 5-7 minutes until lightly golden. Let it cool slightly.

3. Prepare the Frangipane Filling

• • In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, then fold in the ground almonds, plain flour, and almond extract if using.

4. Assemble the Tart

• • Spread the frangipane filling evenly over the pre-baked pastry base. Arrange the sliced fruit on top of the filling in a decorative pattern, pressing them slightly into the frangipane.

5. Bake the Tart

• • Place the tart in the preheated oven and bake for 30-35 minutes, or until the frangipane is set and golden. The fruit should also be tender.

6. Glaze the Tart (Optional)

• • While the tart is still warm, gently heat the apricot jam and brush it over the fruit to create a glossy finish.

7. Serve

• • Allow the tart to cool before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.