A lustrous manifestation of the French patisserie, where the delicate sweetness of almond flour meets the graceful embrace of sugar and butter, creating an ethereal, golden-brown harmony capturing the quintessence of French baking artistry.
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Preheat the oven to 350°F (175°C). Roll out the pastry dough and line a tart pan.
In a mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in the ground almonds, almond extract, and salt until combined.
Pour the frangipane mixture into the prepared tart shell.
for 30 minutes or until golden brown. If desired, brush with apricot jam while warm.
Allow to cool before serving.
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