375 g (12 oz) pack chilled ready-rolled puff pastry
175 g (6 oz) marzipan, roughly chopped
3 tablespoons double cream, plus extra to serve (optional)
9 apricots, halved and stoned
25 g (1 oz) flaked almonds
Unroll the pastry and cut into 6 x 16 x 8 cm (6 1/2 x 3 1/2 inch) rectangles, then place on a baking sheet. Using a sharp knife, score a 1 cm (1/2 inch) border around the edge, but do not cut all the way through. Prick the centre of each base with a fork. Chill while you make the filling.
Place the marzipan and cream in a food processor or blender and blend until smooth.
Spoon a blob of the marzipan mixture on to each pastry rectangle and spread it up to the border. Arrange 3 apricot halves on top of the marzipan, cut side up, and sprinkle over the almonds.
Place in a preheated oven, 200ºC (400ºF), Gas Mark 6, for 12–13 minutes or until risen and golden. Serve warm with double cream, if using.