Frangipan Tarts

Preheat the oven to 190°C (170 fan) | 375°F | gas 5.

Roll the pastry out on a lightly floured surface to 0.5 cm thickness. Cut into six rounds and use to line six 10 cm ? individual straight-sided flan tins. Line with greaseproof paper and baking beans.

Blind bake for 10-12 minutes until the edges start to colour. Remove and discard the greaseproof paper and baking beans. Return to the oven for 4-5 minutes to brown the bases a little. Remove and allow to cool on a wire rack.

Prepare the almond cream filling by blitzing together the ground almonds, sugar and butter in a food processor until creamy. Add the eggs and almond extract and continue to pulse until well combined. Pour into the cooled pastry cases then stud each with 3 apricot halves.

Reduce the oven temperature to 180°C (160 fan) | 350°F | gas 4 and bake the tartlets for 15-20 minutes until the filling is golden and set. Remove and allow to cool a little on a wire rack.