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

Cooking 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 (did you know that you can make butter at home too?) and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
To make the Tart (though the word means sour, pastry tarts are usually sweet deserts) , 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 (though tart means sour, tarts are usually sweet) 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:

1 cup water
1/2 cup sugar
2 cups blood orange juice

Cooking Recipe:

In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.