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Ingredients
- 350 G puff pastry rolled into a large thin rectangle and chilled
- 100 G butter
- 100 G sugar
- 2 eggs
- 100 G ground almonds
- 14 G fresh apricots stoned and halved (tinned will also do)
- Amaretto optional
Ingredients
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Instructions
- Cream together the sugar, eggs, butter and almonds (and amaretto if using) and spread over the pastry base
- Arrange the apricot halves on top and sprinkle over the almond flakes
- Bake at 200 C for 25-30 minutes until pastry is golden.
- Cool and dust with icing sugar to serve
Recipe Notes
Tinned apricots, well drained work too