Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to
a lightly dampened baking sheet
(this creates steam which helps
puff up the pastry), then sprinkle
over the ground almonds. Lay the
apricot halves over the top, nestling
them closely together, right up to
the edge of the pastry.
Dust with the icing sugar and
bake for 20-25 minutes until the
sugar starts to caramelise a little.
If you like, drizzle with maple syrup
and serve hot, warm or cold. If you
really want to indulge, serve with a
spoonful of clotted cream or a
pouring of single cream.