• Preheat Oven to 375F or 190C
• To prepare the Frangipane (almond) cream: In a medium mixing bowl, use a whisk to beat the butter and sugar, add the eggs one by one, the almond flour, the rum (or vanilla extract), almond extract, pinch of salt until smooth.
• Spread the Frangipane cream in the prebaked tart shell.
• Cut the stone fruits into nice slices. There's no need to peel the nectarines, plums or abricots. But if using peaches, they should be peeled. Display the slices on top of the Frangipane cream. Add the berries, if used.
• Bake in preheated oven for 35 minutes. Remove the tart from the oven. The Frangipane cream should look golden. Let cool.
• Meanwhile, heat the apricot jam, add 1/2 teaspoon water (or rum) to make it more liquid. Strain and brush on top of the tart as glaze.
• Enjoy while warm or cool!

Instructions for the Tart Shell

• Preheat oven to 400F
• In medium oven proof bowl, combine butter, oil, water, sugar and salt

  Place bowl in oven until the butter is bubbling and starts to brown around the edges (around 12 to 15 minutes)
• When done, remove the bowl from the oven (caution: the bowl will be very hot), add the flour and stir it in quickly until it comes together and forms a ball which pulls away from the sides of the bowl.
• Transfer the dough to a 9" tart mold with a removable bottom, and spread it with a spatula. Reserve a knob of dough to patch later if necessary.
• When the dough is cool enough to handle, pat it into the shell with the heel of your hand and use your fingers to press it up against the sides of the tart mold.
• Prick the dough all over with a fork. Then bake the tart shell in the oven for 15 minutes or until the dough is golden brown. If there's any crack, use the reserved dough to patch, using your fingers to smooth it gently over the crack.
• Let shell cool before filling.