Place the fruit in a bowl and sprinkle it with both sugars and cinnamon (or apple pie spice) and gently stir.
Spread a thin layer of the Almond Cream on top of the crust 3 inches within the crust edge.
Layer the fruit slices (overlapping them a little in a circle) on top of the Almond Cream. Take care to place the fruit on the almond cream.
Drizzle the fruit with the Apricot Sauce.
Gently fold up the outer edges of the crust towards the center. It will overlap the fruit but not come completely to the middle.
If you have any tears in the pie dough along the bottom edges where the filling could bubble out, add more pie dough to cover the tears. Milk or water can be brushed on those edges then pinch the dough a little to hold it all together.
Brush the folded-over pie dough lightly with an egg wash (egg & 1 t water mixed together) or milk. This will help your pie turn a beautiful golden color when baked.
Sprinkle the entire pie with cinnamon-sugar (2T sugar and 1 t cinnamon-per taste).
Bake at 400 degrees for 20 minutes.
Move the tart to an oven rack placed in the middle of the oven.
Bake an additional 10 minutes until top of crust turns golden. Watch closely.
(IF the top crust isn't turning golden, turn the oven to broil for just 1-2 minutes, WATCH VERY CLOSELY or it will burn quickly.)
Remove from the oven.
Let the tart cool on a cooling rack for 5 minutes.
If serving immediately, slide the tart onto a cutting board, cut and serve with a dollop of ice cream then drizzled with Toffee Sauce.
*If not serving immediately, slide the parchment and tart off the pan and onto the cooling rack to cool. Let cool. When it is time to serve. Reheat the Toffee Sauce, so it can melt the ice cream a little when poured on top.
YUM, YUM, YUM
Enjoy!!