This easier-than-it-looks apricot tart is made with fresh apricots, fragrant almond frangipane and a nutty, malty rye crust.

Though my obsession with stone fruit on this blog is fairly obvious with various recipes like cherry slab pies, peach and prosecco cobblers, and plum crisps, somehow apricots always feel overlooked. But apricots have their own homey appeal, and I always grab some when they show up at the store to make my apricot yeast bread, the apricot blueberry coffee cake or my apricot and berry cobbler. So, when I ran into some perfectly ripe apricots in the store, I knew I had to make something new with them. The result is this beautiful, sophisticated apricot tart with frangipane filling and rye crust.
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