Almond Tart with Stone Fruit and Lime Meringue

Preheat oven to 350 °F. Whisk flour, sugar, and salt in a large bowl. Scrape in seeds from vanilla bean; save pod for another use. Add butter and toss to coat. Work in butter with your fingers until mixture resembles coarse meal with some pea-size pieces of butter remaining. Using a fork, gently mix in egg, then turn out onto a clean surface and gently knead just until dough comes together (do not overwork). Press dough into bottom and up sides of tart pan with your fingers, then flatten with the bottom of a large measuring cup. Cover and chill until very firm, at least 1 hour. Line dough with parchment or foil, leaving an overhang. Fill with pie weights or dried beans. Bake crust until edges are dry, 20 –25 minutes. Remove parchment and weights and bake crust again until dry but not quite browned, 10 –15 minutes. Transfer to a wire rack; let cool.