I love this natural fruit-nut pairing and how the apricot juices run right into the frangipane filling.

　　

Ingredients

Serves 6

　　1 (9-ounce) sheet frozen all-butter puff pastry, thawed

　　All-purpose flour

　　4 tablespoons (1/2 stick) unsalted butter, preferably cultured, softened

　　1/2 cup confectioners’ sugar, plus more for dusting

　　1/2 cup almond flour

　　1 large egg, at room temperature

　　12 small apricots (2 pounds), halved and pitted

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Roll the puff pastry on a lightly floured work surface into an 11-inch round. Fit it into an 8-inch round fluted tart pan with a removable bottom. Press the dough 1/2 inch above the rim of the pan, trimming excess. Freeze until firm.

　　

Step 3

Use a fork to poke holes all over the bottom of the dough. Line with foil, fill with pie weights, and bake until dry to the touch, about 15 minutes. Remove the foil and weights and bake for 10 minutes longer or until golden. Let cool completely on a wire rack.

　　

Step 4

Whisk together the butter and confectioners’ sugar until well combined. Add the almond flour and egg and whisk until blended and fluffy. Spread in an even layer in the cooled crust.

　　

Step 5

Arrange the apricots in concentric circles, sitting upright with the cut sides at a slight angle. Bake until browned, about 50 minutes. Let cool completely. Remove the tart ring, dust with confectioners’ sugar, and serve.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.