Apricot Frangipane Tart

Preheat the oven to 350°F.

Roll the puff pastry on a lightly floured work surface into an 11-inch round. Fit it into an 8-inch round fluted tart pan with a removable bottom. Press the dough 1/2 inch above the rim of the pan, trimming excess. Freeze until firm.

Use a fork to poke holes all over the bottom of the dough. Line with foil, fill with pie weights, and bake until dry to the touch, about 15 minutes. Remove the foil and weights and bake for 10 minutes longer or until golden. Let cool completely on a wire rack.