Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.

The pastry and marzipan melt over the apricot halves to make a wobbly top for this sweet, and simply delicious, fruit tart. For the pastry put the flour, icing sugar and butter into a food processor.

Lay four of the small rectangles of filo onto the tray. Brush each sheet with oil and lay the other sheet on top at right angles. Repeat this so that each pastry pile is made up of 4 sheets of pastry.

Do you know Oranais?This pastry also known as "apricot glasses" or "abricotine". A marvel that we love to buy at the bakery ...

Easy to prepare and subtly caramelized, these apricot tatin tartlets highlight the sweetness of apricots (our favorite summer fruit!) in a crispy puff pastry. Perfect for impressing your guests ...