6 apricots, halved with stones removed
50g caster sugar
Seeds of ½ vanilla pod
320g packet ready rolled puff pastry
60g white marzipan
Icing sugar to dust
4tbsp apricot jam, heated with water and sieved as a glaze
12 hole shallow bun tin
7¾cm fluted cookie cutter
5cm 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