For the from-scratch crust, you’ll need butter, powdered sugar, an egg, vanilla extract, and all-purpose flour. Next up is the frangipane, and for that, you’ll need more butter, vanilla extract, all-purpose flour, and eggs, along with granulated sugar, almond flour, and lemon zest. “Adding lemon zest to the frangipane gives it a brighter and richer flavor that also pairs well with the apricots,” Morone explains. Speaking of apricots, you’ll need some fresh ones, along with apricot jam and a bit of water for the final glaze. And, for an additional final touch, have some sliced almonds on hand to sprinkle on top of the finished product.
If you don’t have access to fresh apricots or want to make this recipe when they aren’t seasonally available, Morone says that you can rehydrate dried ones. To do so, place dried apricots in a bowl, add boiling water and cover the bowl, allowing the apricots to soak for 10 minutes. Then you can drain the water and use the rehydrated apricots as you would fresh ones.
