Try this recipe for a beautiful and dainty after-dinner treat or Sunday lunch dessert. A creative solution to last minute entertaining, these tarts are quick and easy to prepare, delivering taste effortlessly with golden, crispy pastry bases and a scrumptious fruity fillings. Place a dollop of cool cream or ice cream on the sweet and tangy caramelised apricots to make your creations even more heavenly. Serves: 6
400 g puff pastry
1 egg, thoroughly beaten with a little cold milk
2 cans (410 g each) Rhodes Apricot Halves in Syrup, drained
125 ml Rhodes Apricot Jam, melted
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