Red Apricot and Sweet Cherry Tart with a Cashew Frangipane

Red Apricot and Sweet Cherry Tart with a Cashew Frangipane
Makes 1 (10 inch) tart

shortbread crust:
1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons superfine sugar (granulated is fine)
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
cashew frangipane:
1 1/2 cups dry roasted cashews, finely ground (food processor works best)
3/4 cup superfine sugar (granulated is fine)
3 tablespoons all purpose flour
3 tablespoons unsalted butter, melted and cooled
2 eggs, lightly beaten
1 1/4 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt

10-12 red apricots pitted and cut into wedges (6 per apricot)
25-30 sweet cherries, pitted and quartered

1. Preheat oven to 375˚F.
2. For shortbread crust: In a mixing bowl whisk together flour, sugar and salt. Place all ingredients into a food processor and pulse until dough forms. Evenly press dough into the bottom and sides of a 10” tart shell. Refrigerate for 30 minutes (while you make frangipane).
3. For cashew frangipane: Whisk together ground cashews, sugar, flour, cinnamon, and salt. Add butter and eggs and whisk together until fully incorporated.
4. To assemble: Pour cashew frangipane into tart shell and spread evenly. Arrange apricots around edge until a border is created. Use remaining apricot wedges to create a smaller circle of apricots inside the border. Arrange cherries decoratively between apricot wedges, using remaining pieces of cherries for the center of the tart.
5. Place tart onto a baking sheet and bake for 35 to 40 minutes or until frangipane has puffed and is golden brown (a toothpick should come out clean when inserted into the center of the frangipane).
6. Remove from oven and allow tart to cool for at least 1 hour before removing from tart mold, slicing and serving.