Instructions: Preheat oven to 350. Butter and flour 13 x 9" baking pan. In bowl, with mixer at high speed, beat butter, 1 1/3 cup sugar and almond paste until smooth, 2-3 minutes. Reduce speed to low; beat in eggs, yolks and vanilla until just combined. Beat in flour until just combined. Spread in pan. Bake 35-40 minutes or until toothpick inserted into center comes out clean. Cool on rack 15 minutes. Remove from pan; cool completely on rack. In small pot, over medium heat, combine apricot preserves with 2 tablespoons water; cook, stirring frequently, until preserves melt, 1-2 minutes. Strain; brush over almond base.

Beat cream with remaining sugar until soft peaks form. Spread over top of tart. Arrange fruit over top of tart. Base can be made and frozen, wrapped well in foil and plastic, up to 1 week ahead. Assemble up to 2 hours ahead of using. 20 servings

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