Pluot Frangipane Tart

Preheat the oven to 400 degrees F (200 degrees C). Place a single piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Dampen one of the shorter edges with water and join it to the other piece of puff pastry, pressing them together firmly to form a long, rectangular shape. Remove any excess dough with a dough scraper as needed.

Cut the third piece of puff pastry into 1-inch strips. Dip your finger in water and moisten the outer edges of the long, rectangular shape; then stick the pastry strips on top. Use a fork to create shallow holes all over the bottom of the dough, but avoid pricking the raised border.

Bake the pastry shell in the preheated oven until it begins to turn a golden brown color, approximately 15 minutes. Remove the pastry from the oven and reduce the oven temperature to 375 degrees F (190 degrees C). Use a fork to re-adjust the borders and gently press the bottom of the pastry down with its flat side.

While the pastry cools, prepare the filling by mixing together butter and 1/3 cup plus 1 tablespoon sugar in a bowl. Use a spatula to combine the ingredients until they are smooth and creamy. Whisk in an egg until the mixture is well combined, then add almond flour, salt, vanilla extract, and almond extract. Mix everything together thoroughly.

Cut each pluot into 6 wedges and fill the pastry shell with almond paste. Place the pluots snugly, but not too deeply, into the filling.

Bake the tart in the preheated oven until it is browned and the almond filling is set, taking around 30 to 40 minutes. Transfer the tart to a wire rack and let it cool completely, allowing it to sit for at least 40 minutes.

Meanwhile, combine apricot jam and water in a microwave-safe bowl. Bring the mixture to a boil in the microwave, then let it cool until warm. Brush the glaze over the cooled tart.