Recipe(tried): Easy Frangipan Tart

your tart could be anything that has a fragipan flavor to it so you havent given me much to go on.
but here's what came to mind when I read your post.
Also,why not tell us about your tart...most of us are able to duplicate recipes and you wouldn't be giving away "secret recipes" if you told us how it was put together, with out the formulas of course. In fact when people want one of my recipes I readily give them out knowing that most home bakers lack the time and equipement to duplicate my recipes, which means they will appreciate my efforts and the price I put on them all the more.
Happy baking,
Nancy

Easy Frangipan Tart

Take a thawed sheet of puff pastry dough
cut it to fit your tart pan. it can be round or oblong. now cut 1/2 strips of the remaining dough and glue to the edge with egg wash. brush edges with egg wash.(you can make a design with the back of a knife around the edges if you want)

make fragipan (recipe follows)fill tart with frangipan, par and core a couple apples or pears. cut in half, with a very sharp knife cut fruit in very thin slices keeping the fruit in shape. pick up fruit half on knife blade, push slices over to fan, they should still keep the shape of the fruit. place fruit in an interresting pattern on top of frangipan. brush with lemon juice, then brush with melted butter. sprinkle sugar or cinnamon sugar over fruit. bake in a hot oven until the edge puffs up and brown nicely and the sugar starts to caramelize.
serve warm with ice cream, caramel sauce and a spinkle of toasted or caramelized nuts.

Nancy's Fragipan

6 ounces sugar
6 ounces butter
7 ounces almond paste
1/16 ounce salt
3 eggs
4 ounces pastry flour

blend almond paste with sugar and rub out any lumps. Cream the almond mixture with butter until light and fluffy. Add salt, eggs. blend well. add
flour and mix just until blended.
Refrigerate until ready to use.
This may be stored in the refrigerator for a week or two.