Tarte frangipane

I used a pâte sablée, but you could use a pâte brisée or a frozen crust.  I also did not make the icing.

Ingredients:
3 tbsp apricot preserves
100g butter (room temp)
100g powdered sugar
100g almond flour
1 tsp cornstarch
2 eggs
1 drop of almond extract
100g of crème patissière (or vanilla pudding)
1 egg
50g powdered sugar
juice of 1/2 lemon

Grease a 9 inch tart pan and place the crust in it.  Pierce the crust.
Spread the apricot preserves over the crust.
Cut the butter into small pieces and cream in a bowl.
Add the powdered sugar, almond flour, cornstarch, eggs and almond extra and beat together with an electric mixer.
Fold in the crème patissière.
Pour the mixture into the crust.
Cover with lattice, brush with an egg wash.
Bake 20-25 minutes, until golden brown.
Mix the powdered sugar and the juice of 1/2 a lemon until the icing is smooth.
Remove the tart from the oven, let cool, remove from pan and brush with the icing.
Let stand 30 minutes before serving.