Apricot tarts & croissants are probably my favourite sweet pastry. Croissant pastry is complicated and takes a long time to make, but I've come up with a bit of a cheat that's quick & easy to prepare in the morning.
320g pack of ready rolled all butter puff pastry
16 ripe apricots
3 tbs apricot jam
Preheat the oven to 180 degrees C
Cut the pastry into 8 rectangles and place on a baking tray.
Cut the apricots in half.
Sprinkle a couple of teaspoons of the ground almonds into the centre of each rectangle of pastry, leaving a small border of about 1 cm.
Lay 4 halves of apricot onto each pastry and then sprinkle with a few flaked almonds.
Bake for about 15- 20 minutes until the pastry is puffed and golden.
Melt the apricot jam gently, then brush over the pastry and apricots as soon as they come out of the oven.