Ingredients

Steps

• Preheat the oven to 200°C and line a baking tray with greaseproof paper.
• Pat four apricot halves dry and chop the remaining eight halves into small pieces.
• Roll the pastry out on a floured surface and cut out four 10cm circles.
• Indent an 8cm circle in the center of each pastry disc and place on the tray.
• Brush apricot jam inside the inner circle and top with one apricot half and chopped apricots.
• Drizzle the raspberry jam over the fruit toppings.
• Bake for 10-15 minutes until the pastry is risen and golden brown.