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Apricot and Almond Pastries

From a newish British publication called The Simple Things comes this delightful recipe, and simple it is! Equally delicious warm from the oven at breakfast time or cold later on with a cuppa in the afternoon, these sweet morsels are built on a foundation of ready-to-use puff pastry. We love the topping, a bit of frangipane and jam — we used our Dried Apricot Jam, but we’re thinking we might also like to try using our Plum Amaretto Jam . . . and wouldn’t a raspberry jam be scrummy on another go? Suddenly, the possibilities are not so simple — but that’s a happy problem!

Apricot and Almond Pastries

14 oz. pkg. puff pastry
½ cup apricot jam
2 oz. ground almonds
2 tbs. sugar
1 tbs. softened butter

Heat the oven to 400°F. Line two baking sheets with parchment.

Use a 3½-inch cutter to cut out 12 circles from the puff pastry. Place on the prepared baking sheets. Prick the pastry with a fork, keeping to the center of each circle so that the edges will puff more than the center when baking (to hold the filling in).

To make the frangipane mix, combine the almonds, sugar, and butter in a bowl. Press 2 tsp. of the mix into the middle of each pastry circle and top each with 2 tsp. of the jam.

Bake for 12-15 minutes or until golden.

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