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. 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:

Chocolate Tart Dough:
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
Caramel Filling:
1/2 cup water
2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche
Chocolate Glaze:
1/2 cup heavy cream
3 1/2 ounces extra-bittersweet chocolate, chopped
A pinch fine sea salt, such as fleur de sel

Cooking Recipe:

To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until combined, about 1 minute. Add the cocoa and beat until incorporated. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
Preheat oven (gas or electric should not matter) to 325 degrees F.
On a lightly floured surface, roll the tart douggh 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of douhg and press them into mini-muffin tins or 2 dozen 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the Tart (though the word means sour, pastry tarts are usually sweet deserts) shells for 20 minutes.
Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer or until the pastry looks dry and set. Transfer to a wire rack to cool. Remove cooled shells from tart pans and transfer to a plate.
To prepare the filling, place the water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you (or anyone else) have a dark amber caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated). Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 20 minutes.
To make the glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate, add a pinch of sea salt, and let sit for 2 minutes, then whisk (beat lightly with a whisking utensil called a whisk, often springy looking) until smooth. Pour some of the glaze over each of the tarts while it is still warm. Let the glaze set at room temperature for at least 2 hours before serving.