6 x 8 cm (3 1/4 inch) baked sweet pastry tartlet cases
6 apricot halves in juice, drained and sliced
2 tablespoons flaked almonds
ice cream or whipped cream, to serve (optional)
In a bowl, beat the egg with the sugar, butter and ground almonds until smooth and creamy. Divide the mixture between the pastry cases and top with the apricot slices.
Scatter over the flaked almonds and bake in a preheated oven, 180˚C (350˚F), Gas Mark 4, for 12–15 minutes until golden. Serve warm with a scoop of ice cream or a dollop of softly whipped cream, if desired.