Apricot tartlets

Try John Whaite's summery little apricot tarts which are so easy to make because he uses ready-made pastry!

Get John's rhubarb, apricot and cream cheese crumble

Serve up these tasty tartlets for a perfect afternoon tea treat


6 apricots, halved with stones removed50g caster sugarSeeds of ½ vanilla pod320g packet ready rolled puff pastry60g white marzipanIcing sugar to dust4tbsp apricot jam, heated with water and sieved as a glaze


12 hole shallow bun tin7¾cm fluted cookie cutter5cm cookie cutter


  • Place the apricot halves in a bowl with the sugar and vanilla seeds and allow to macerate for 30 minutes

  • With the pre-rolled pastry flat in front of you, roll it up into a tight spiral, then cut into 12 smaller spirals. Dust the counter with plenty of icing sugar and place one of the pastry portions, spiral side down, onto the counter. Flatten with hand, then roll out until about 3mm thick, then cut into a neat disk with the 7¾ cm fluted circle cookie cutter. Use to line the bun tin.

  • Roll the marzipan out and using the 5cm cutter, cut out a circle. Place this into the pastry, then top with an apricot half, hump side up. Repeat until you have 12 tarts, then bake in the oven at 200C fan for 15-18 minutes.

  • As soon as the tarts come out of the oven, glaze with the heated and sieved apricot jam

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