Mixed Fruit Tart  Total Time: 1 hr 50 min 30 min 30 min 50 min
10 servings   To make the crust, put the flour in a large bowl.
Add the sugar and mix. Using your hands, make a well in the
center. Place the butter pieces and egg yolk in the well. Using
your fingers, work the butter and egg yolk together until well
combined then work the butter-egg mixture into the flour mixture
until combined. The dough will be crumbly, but when you squeeze
a handful in your hand, it should hold together.  Sprinkle into
a 10-inch pie or tart pan. Press the dough firmly and evenly
onto the bottom of the pan. Make ropes of the dough and press
them onto the walls, making sure not to let the crust thicken at
the corners. It should make a clean right angle where the sides
meet the bottom. Chill the crust at least 30 minutes or,
covered, up to 3 days.  Preheat the oven to 375 degrees F.  To
make the frangipane filling, in a food processor fitted with a
metal blade, pulse the almonds and sugar just until sandy. Do
not over-process, o