Ingredients

• 600g ready made puff pastry
• a pinch caster sugar
• 2 heaped tablespoons Bonne Maman Apricot Conserve
• 150ml double cream, lightly whipped
• 150ml crème fraîche
• 20g toasted flaked almonds
•   icing sugar, for dusting

Method

1. Pre-heat the oven to 200°C/400°F/Gas 6.
2. Roll out the pastry on a lightly floured surface into a rectangle approximately 24"/60cm long and 6"/15cm wide, trim the edges and allow to rest in the fridge for 15 minutes.
3. Cut the pastry into three even rectangles and place on baking sheets lined with non-stick liner.
4. Prick with a fork and lightly sprinkle with the caster sugar.
5. Bake in the oven (in batches if necessary) for 12 minutes until golden on top.
6. Cool on a wire rack.
7. Gently combine the whipped cream, crème fraîche, toasted almonds and Bonne Maman Apricot Conserve.
8. Spread half the cream mixture onto one pastry rectangle, top with a second pastry rectangle and spread with the remaining cream.
9. Cover with the last layer of pastry and dust with icing sugar to serve.

Notes