White Peach And Raspberry Tart With Pistachio Frangipane

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1 1/4 sticks (146 g) unsalted butter, room temperature

3/4 cup (86 g) confectioner’s sugar, sifted

1/4 cup (35 g) almond meal

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1 egg, room temperature

1 3/4 cups (232 g) all purpose flour

1 cup shelled unsalted pistachios, skinned

1/3 cup (66 g) sugar

5 tablespoons (68 g) unsalted butter, room temperature

1 large egg

1 large egg yolk (save egg white for egg wash)

1/4 teaspoon almond extract

3 tablespoons (20 g) flour

2-3 three ripe white peaches

1/2 pint raspberries

apricot jam for glaze

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