Almond and Apricot Slices

Puff pastry

1. Mix together the flour and sufficient water to form a soft dough.
2. Cover and chill for 20-30 minutes.
3. Cut the butter into 2mm/⅛”thick slices, spread them out on a plate and refrigerate.

1st folding

1. Dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
2. Place half the chilled butter slices, in lines just touching each other, in the middle of the dough. Return the remainder of the butter to the fridge.
3. Fold the left and right sides of the dough over the butter to meet in the middle third and press around the edges to enclose all of the butter. Cover and chill the dough for 20-30 minutes.

2nd folding

1. For the second time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
2. Lay the remaining chilled butter slices in the middle of the dough, so they are almost touching each other.
3. Fold over the dough from either side of the butter to meet in the middle third and press around the edges to ensure the butter is enclosed.
4. Gently flatten the top of the dough with the palm of your hand if it looks lumpy, fold it in half, cover and chill for 20-30 minutes.

3rd folding

1. For the third time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
2. Fold the dough from each side to meet in the middle third making sure that no butter is exposed.
3. Fold the dough in half, cover and chill it for 20-30 minutes.

4th folding

1. For the fourth time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
2. Fold the dough from each side to meet in the middle third making sure that no butter is exposed.
3. Fold the dough in half, cover and chill until required you are ready to bake your tarts.

Topping

1. Remove the pastry from the fridge and let it stand for ten minutes to come back to room temperature.
2. Line a large oven tray with parchment and pre-heat the oven. Sieve and gently warm the jam.
3. Dust the work surface with flour and roll the dough into a 15x45cm/6x18"rectangle.
4. With a knife cut the dough into twelve 75mm/3” squares and lift them onto the prepared baking tray.
5. Cut the marzipan into 12 pieces, roll each into a ball and put one in the middle of each square.
6. Half the apricots and put half onto each square, round side up, over the marzipan.
7. Brush the top of each apricot with the prepared jam.
8. Bake for 30-35 minutes.