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Almond, Apricot, and Cherry Tart
- 1 1/2 cups all purpose flour
- 1/3 cup whole almonds, toasted
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1 large egg
- 2 ounces crumbled almond paste (about 3 packed tablespoons)
- 6 tablespoons sugar, divided
- 3 1/2 tablespoons unsalted butter, room temperature
- large egg
- 3 tablespoons cake flour
- 9 medium apricots (about 22 ounces), pitted, quartered
- 20 cherries, pitted, halved
Directions:View on Bon Appetit
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