Crostata Frangipane agli Amaretti e Albicocche (Italian Amaretti and Apricot Frangipane Tart) A frangipane crostata is two things baked together: a crisp pasta frolla shell and an almond cream that behaves like a cake batter. This one carries crushed amaretti through the cream and fresh apricot halves set into it, so the bitter almond perfume of the biscuit meets the acidity of the fruit in every slice. It is a tart for the weeks when apricots are ripe enough to eat raw, and

Sorbetto all'Albicocca (Italian Apricot Sorbet) Sorbetto all'Albicocca is a dessert with a short season and it does not pretend otherwise. For three or four weeks the apricots turn perfumed and faintly resinous, and a sorbet made from them tastes of stone fruit rather than of sugar. Everything in this recipe serves one aim: carrying the deep orange of ripe apricot flesh and its almond scented aroma intact from the fruit to the frozen spoon, with nothing lost on the way. Yield