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Apricot and Almond Jam Dartois
This easy recipe is named after a well-known French vaudeville artist François-Victor-Armand Dartois de Bourneville who lived in the 1700s. It is made from 2 layers of puff pastry which have either a sweet or savoury filling. This jam and apricot Dartois is quick to make and ideal for unexpected guests.
1 packet frozen puff pastry – defrosted
400g apricot jam
200g sliced almonds
250 ml double Cream
Half a lemon
Defrost the pastry
Preheat the oven to 200C degrees
Mix the sliced almonds into the jam. Open the pastry and gently roll on a floured surface to provide two equal portions of either round or rectangle shape pastry. Place one portion of pastry on a non-stick baking tray and spread the surface with the jam and almond mixture leaving a thumb’s width border all round.
Lightly wet the pastry border and place the other rectangle of pastry over the jam and almond mixture, seal the 2 portions of pastry carefully together.
Bake for 15-20 minutes.
Remove Dartois from oven and dust lightly with icing sugar put back in oven and cook a further 5 minutes until sugar has lightly caramelised. Serve with lemon cream.
Squeeze the juice from half a lemon. Add the juice slowly to the cream and beat in well. Put in a serving bowl and place in fridge to chill until ready to serve.