Ingredients:

For the frangipane:
1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 cup whole almonds, skin on
Confectioners' sugar, for garnish

recipe preparation instructions Recipe:

Preheat oven to 425 degrees F.
To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter (comes in salted and unsalted types) and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
To make the Tart (like a small cake) , on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

Ingredients:

10 to 15 thin slices white bread, crusts removed
1/2 cup thawed frozen apple juice concentrate
1 1/2 cups raspberries
1 1/2 cups red currants
2 cups strawberries, hulled
1/2 cup cranberries
1 cup blueberries
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 cup heavy cream, optional

Cooking Recipe:

The day before you plan to serve the pudding, line a mixing bowl with plastic wrap. Line the plastic wrap with the bread slices, trimming the pieces so that they fit together neatly. Save enough bread to cover the top of the pudding. In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the straw berries begin to soften, about 1 minute. Immediately turn off the heat. Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon the mixture into the bread-lined bowl. Cover with remaining bread slices. Cover the bowl with plastic wrap and chill overnight. When ready to serve, whip the cream until soft peaks form. Remove the pudding from the refrigerator and remove the plastic wrap on top of the bowl. Carefully turn the pudding out onto a platter and serve in spoonfuls with whipped cream on top.