Red Apricot And Sweet Cherry Tart With A Cashew Frangipane

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1 1/2 cups all purpose flour

1/2 cup plus 2 tablespoons superfine sugar (granulated is fine)

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes

1 1/2 cups dry roasted cashews, finely ground (food processor works best)

3/4 cup superfine sugar (granulated is fine)

3 tablespoons all purpose flour

3 tablespoons unsalted butter, melted and cooled

2 eggs, lightly beaten

1 1/4 teaspoons vanilla extract

1/2 teaspoon cinnamon

10-12 red apricots pitted and cut into wedges (6 per apricot)

25-30 sweet cherries, pitted and quartered

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