Makes 1 tart that serves 12

Ingredients

1 recipe Pâte Brisée (see above), rolled out to fit a 10-inch tart pan with a removable bottom, lightly pressed into the pan, and chilled at least 30 minutes

For the frangipan:
2/3 cup sugar
1 1/4 cups blanched slivered almonds, slightly toasted
3/4 cup (1 ½ sticks) butter
2 eggs
1/2 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoons flour

1 ½ pints (3 cups) fresh blueberries, picked over
1 cup apricot jam
1 ½ tablespoons water

Preheat the oven to 375 degrees.

In a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended.
Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon into the unbaked tart shell. Spread 1 cup of the blueberries in a single layer over the frangipane.

Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature.

In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface of the tart. Let cool until set, then remove the sides of the pan. Serve at room temperature.