Tart Shell:

1) Paddle together flour, powdered sugar, salt, and lemon together in a stand mixer. Add in cold butter and mix on low until it reaches a breadcrumb stage.

2) Pour in the yolks and mix again until just combined. Dump onto plastic wrap and pull together into a disk, wrapping completely. Rest for at least 1.5 hours.

3) Roll out into a 10 inch circle and drape over the tart pan. Press into edges of the pan, trim the edges off the top of the pan, and let chill for 1o minutes in the fridge.

Funfetti Frangipane:

4) Place butter in a small saucepan and let melt. Then let continue to cook until it reaches an amber color (roughly 5 minutes). Place in a heatproof bowl and let chill in the fridge (1 hour) until pliable and creamy, the consistency of softened butter.

5) Preheat oven to 350ºF.

6) Place oats in a food processor and let grind into a powder. There will be some larger crumbs.

7) Paddle together the brown butter and sugar in the bowl of a stand mixer. Add in the egg and vanilla and let fully combine.

8) Mix in the ground oats, regular flour, and salt until a pasty and thick batter forms. Fold in the sprinkles until evenly combined.

Assembly:

9) Remove the tart shell from the pan and fill with frangipane. Smooth out and let chill in the fridge uncovered for another 20 minutes. 

10) Bake at 350ºF for 40 minutes until the crust is golden and the frangipane has risen and set. Let fully cool and enjoy!