Easy Apricot Marzipan Tart

• ready-made puff pastry sheet↗320g g
• fresh or canned apricots250g g

  (if fresh, remove pits and halve; if canned, drain liquid)

• sliced almonds1 tbsp tbsp
• apricot jam↗3 tbsp tbsp
• cream↗

  or ice cream for serving

• golden sugar↗175g g
• powdered sugar280g g
• ground almond↗450g g
• vanilla extract↗1 tsp tsp
• eggs↗2

  beaten

• lemon juice½ tsp tsp
• single cream↗4 tbsp tbsp

Step-by-step instructions

1. 1

   First prepare the marzipan. Mix both sugars with ground almonds and vanilla in a large bowl. Make a well in the centre. Set aside 1 tsp of beaten egg in a small bowl, then pour the rest into the well together with the lemon juice. Mix well, then gradually add the cream by 1 tbsp at a time until the mixture becomes spreadable (you may not need all the cream). Chill for 20 minutes if it is too warm or greasy. Preheat the oven to 200°C/180°C fan/gas 6.

2. 2

   Roll out the puff pastry on a baking tray lined with parchment, then lightly score around the edges, creating a 1.5 cm border – be careful not to cut all the way through. Lightly cut a diamond pattern in the centre so the pastry does not rise in the middle during baking.

3. 3

   Spread the marzipan onto the centre of the pastry, leaving the border clean (see tip below). Arrange the apricots skin‑side down. Brush the border with the reserved beaten egg, then bake for 15 minutes. Sprinkle with sliced almonds. Bake another 5‑10 minutes until the almonds are golden and the pastry is cooked through.

4. 4

   Warm the jam over low heat, then spread it on the apricots. Cut into squares and serve warm with ice cream or cream. Store in the refrigerator for up to two days.