Nectarine Frangipane Tart

This is a superb dessert, especially when peaches and nectarines are in season! The almond paste almost melts into the fruit when the tart cooks creating a heavenly mixture of flavors. 

1 sheet of puff pastry (approx. 8 oz) 
8 oz Solo almond paste (or marzipan) 
8 ripe nectarines, halved, stoned, thinly sliced 
3 TBsp apricot jam 
2 TBsp lemon or lime juice 

Preheat the oven to 425 degrees F. 
Lightly grease a large baking sheet. 
Roll out the pastry on a lightly floured surface so that it's a rectangle about 14 x 9 inches, and about 1/8-1/4 inch thick. Then transfer the rolled pastry to the baking sheet. 
Using a sharp knife, gently score a line around the edges of the pastry, about half an inch in from the sides. This allows the pastry to rise when it cooks creating a little casing around the outside. 
Roll out the almond paste and lay it on top of the inner rectangle on the puff pastry. The almond paste can be a little sticky, so I'll put some plastic wrap on top so that it doesn't stick to the rolling pin. Then arrange the nectarine slices on the layer of almond paste. 
Bake for about 25 minutes or so, until the edge of the pastry has risen to form a little case around the nectarines, and is a deep golden color. Leave to stand for 10 minutes. 
Meanwhile heat the apricot jam in a saucepan with the lemon juice and brush over the filling and pastry crust. 
Serve with some ice cream, or a nice healthy dollop of whipped cream! This is the best!