For apricot swirl
1/2 cup dried apricots (2 3/4 oz)
3 tablespoons water
2 tablespoons packed light brown sugar
1/2 tablespoon Disaronno Amaretto
2 tablespoons sliced almonds with skins (1/2 oz)

For scones
2 3/4 cups unbleached all-purpose flour plus additional for dusting
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3 1/2 oz pure almond paste (1/3 cup)
4 tablespoons sliced almonds with skins (1 oz)
1 cup well-shaken buttermilk
2 large eggs
1 1/2 teaspoons almond extract
apricot, almond, scones

For pastry
1 cup all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten

For filling
1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces
1 lb medium asparagus, trimmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cups heavy cream
3 large eggs
2 teaspoons finely chopped fresh tarragon
2 teaspoons water

Special equipment: parchment paper; a 9 1/4-inch flan ring* (see cooks\' note, below)
asparagus, custard, tart

20 uncooked large shrimp, peeled, deveined
1 tablespoon (about) chopped fresh rosemary
Balsamic vinegar
10 bacon slices, cut in half crosswise

Crumbled Stilton cheese, or other blue cheese
bacon, wrapped, shrimp