you will need these ingredients in the following quantities :

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 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 (though tart means sour, tarts are usually sweet) . 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.

2 pounds black grapes (may substitute any wine grape)
1/2 cup sugar
1/2 cup water
Juice and zest of 1 lemon
1 cup heavy cream

Cooking Recipe:

Wash and stem grapes. Pass grapes through a food mill, not allowing any seeds through but including all pieces of pulp on skin that come through. Refrigerator.

Make simple syrup by heating sugar and water until clear and refrigerator. When ingredients are cold, add simple syrup to grape pulp. Add lemon juice and zest and stir to mix well. Whip cream to soft peaks and fold into cold grape mixture. Place in ice cream machine and chill following machine instructions. When finished, pour into 2-ounce Dixie cups. Cover with plastic wrap and freeze. To serve, remove from freezer and allow to stand 10 minutes. Unmold into a martini glass and garnish with fresh cream and clean grapes.