required 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 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 (like a small cake) . 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 teaspoon baking powder 1/2 cup cocoa powder 2 cups flour 1/2 teaspoon salt 2 cups sugar 1 cup oil 1 teaspoon vanilla 1 cup water 1 cup dairy-free chocolate chips (optional) 1/2 cup chopped walnuts (optional)

Recipe: Preheat the oven to 350oF.

Combine the dry ingredients in a mixing bowl. Stir in the wet these are the ingredients that you will need to make this recipe. If desired, add chocolate chips and/or chopped walnuts to the mix.

Pour mixture into a greased 9"- x 13"-inch baking pan, and bake for 20 to 30 minutes. (For moister brownies, bake 20 to 25 minutes.)

Let the brownies cool slightly before serving.