Meals and Courses

  • 375 g (12 oz) ready-rolled puff pastry, defrosted if frozen
  • 100 g (3½ oz) marzipan
  • 12 canned apricot halves, drained
  • light muscovado sugar, for sprinkling
  • apricot jam, for glazing

Using a saucer as a template, cut 4 rounds from the pastry, each approximately 8 cm (3½ inches) in diameter. Score a line about 1 cm (½ inch) from the edge of each round with a sharp knife.

Roll out the marzipan to 2.5 mm (⅛ inch) thick and cut out 4 rounds to fit inside the scored circles. Lay the pastry rounds on a baking sheet, place a circle of marzipan in the centre of each and arrange 3 apricot halves, cut-side up, on top. Sprinkle a little sugar into each apricot.

Put the baking sheet on top of a second preheated baking sheet (this helps to crisp the pastry bases) and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until the pastry is puffed and browned and the apricots are slightly caramelized around the edges. While still hot, brush the tops with apricot jam to glaze. Serve immediately.

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