Ingredients
Method
1.Preheat oven to 240°C. Line two oven trays with baking paper.
2.Drain apricots; discard juice. Dry apricots well on absorbent paper towel; cut into wedges.
3.Halve each pastry sheet; place halves on trays. Gently mark a 1cm border around all edges, without cutting all the way through (this helps the edges to puff up); prick all over, except along the border edges, with a fork.
4.Process nuts until coarsely chopped; reserve half. Process remaining nuts until fine.
5.Sprinkle finely ground nuts and half the sugar over pastry, except the border. Top with apricots; sprinkle with remaining sugar and reserved nuts.
6.Bake tarts about 15 minutes or until pastry is puffed and browned lightly. Combine jam and the water in small bowl; brush glaze over apricots and pastry edges. Bake about 2 minutes or until browned. Serve warm tarts with vanilla ice-cream or pouring cream, if you like.
If in season, use halved and seeded fresh apricots.
Note
