Apricot Tart with Almonds
Thaw puff pastry. Rinse and halve apricots, pit. Whisk sour cream with egg and syrup. Butter tart pan well. Roll out pastry into about 33 cm (approximately 13 inches) circle and line tart pan with it. Cut protruding edge at a distance of 2 cm (approximately 3/4 inch) and fold in corners to make triangles. Prick the bottom of the pastry with a fork several times.
Spread sour cream mixture on the pastry and top with apricots, cut side down. Sprinkle with flaked almonds and bake in preheated oven at 160°C (approximately 325°) for about 45 minutes or until golden. Remove from the oven and serve.