Apricot-Strawberry Tart

Preheat oven to 425 degrees F. Coat a 9- to 10-inch springform pan with cooking spray.

Combine flour, almond flour (or meal), 6 tablespoons sugar, lemon zest and salt in a large bowl. Work butter into the flour mixture using a pastry blender, two knives or your fingertips until it's pea-sized. Make a well in the center of the mixture. Add egg yolks and vanilla and stir them into the dry ingredients with a fork until evenly mixed. Using your hands, crumble the mixture with your fingers until it's evenly combined and looks like coarse, crumbly wet sand. Set aside 1 cup for the topping.

Transfer the remaining mixture to the prepared pan; spread evenly and press firmly into the bottom to form a crust. Spread preserves over the crust with a small offset spatula or the back of a spoon. Make a slightly overlapping ring of apricots around the outer edge. Fill the center with a slightly overlapping layer of strawberries. Sprinkle with the remaining 1 tablespoon sugar, then with the reserved topping.

Place the tart on a rimmed baking sheet. Bake for 30 minutes.

Reduce oven temperature to 325 degrees . Continue baking until the fruit is bubbling and the top is starting to brown, 30 to 35 minutes more. Let cool on a wire rack for about 1 hour before removing the pan sides and cutting into slices.