Ingredients:

For the frangipane:
1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butterr
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 buutter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
To make the tart, 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:

12 large marshmallows
12 ounces bittersweet chocolate, cut into 3-ounce pieces
8 whole chocolate graham crackers
1/4 cup toasted coconut

Cooking Recipe:

Heat grill to high. Place marshmallows on skewers or sticks, 3 to a stick, and hold over the grates of the grill until golden brown on all sides and melted in the center. Place chocolate on 4 of the graham crackers. On each graham cracker, sprinkle 1 tablespoon of the coconut over the chocolate and then place 3 of the toasted marshmallows on the coconut. Place the remaining graham crackers on top of the marshmallows and wrap each s'more in foil. Place each s'more on the grill for 2 to 3 minutes. Remove from the grill and serve immediately.