- 370g pack ready rolled puff pastry
- 50g ground almond
- 900g ripe fresh apricots, halved and stoned
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 2 tbsp icing sugar
- maple syrup and cream, to serve (optional)
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
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Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.