Apricot-And-Blueberry Tart

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3 tablespoons almond paste

1/4 cup sugar

1/2 teaspoon salt

1 stick unsalted butter, softened

All-purpose flour

1 large egg, lightly beaten

1/3 cup milk

1 1/3 cups milk

1/4 vanilla bean, split seeds scraped

1/3 cup sugar

2 large eggs

2 tablespoons cornstarch

2 3/4 pounds apricots, pitted and quartered

3/4 pound blueberries, 2 cups

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