Direction :

1. Line a rimmed baking sheet (a jelly roll pan) with parchment paper leaving a few overhanging inches on each short end of the pan (which will help you transfer the tart to a cooling rack or cutting board). On a lightly floured work surface, roll disk out into a large rectangle (just larger than the size of the sheet pan) using flour as needed to prevent sticking. Transfer dough to prepared pan. Trim overhanging dough (and reserve for making cinnamon snails). Place pan in fridge for 10 minutes.
2. Cut the fruit into ½-inch thick slices. Set aside.
3. Spoon the frangipane in center of tart and spread all the way to the edges. Arrange the fruit over the frangipane in a single layer slightly overlapping each slice with the next until the surface of the pan is covered.
4. Preheat the oven to 400ºF. Chill tart again in the refrigerator for 10 minutes. Brush fruit with butter and sprinkle sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool for another 20 minutes before slicing.