Ingredients:
250g puff pastry
Plain flour for dusting
50g reduced sugar apricot jam, warmed
4 apricots, halved, stoned and sliced
10g flaked almonds
2 tsp icing sugar
6 tbsp half-fat crème fraîche, to serve
Method:
- Heat the oven to 200C/fan oven 180C. Rollthe pastry about 3mm thick. Cut 6 rectangles,approx 13 x 8cm.
- Put the rectangles on a large baking traylined with baking parchment. Brush apricotjam in the centre of each one, leaving a 1cmgap around the edge. Arrange 6-7 slices ofapricot on each rectangle.Brush the apricotswith jam. Sprinkle with flaked almonds.
- Bake for 16-18 minutes, or until the pastry ispuffed, golden brown. Dust with icing sugarand serve warm with the crème fraîche.
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