1 x 400 g can pie apricots, drained
1 teaspoon finely grated lemon rind
2 frozen shortcrust pastry sheets, thawed
1 tablespoon plain flour
2 tablespoons diced almonds
¼ cup caster sugar
¼ teaspoon ground cinnamon
20 g butter
Combine apricots and rind in bowl. Cut 4 x 11.5 cm rounds from each pastry sheet.
Spoon apricot mixture in centre of each pastry round leaving a 2 cm border around the edges.
Preheat oven to 220 C.
Lift pastry edges over filling and twist slightly to give a curved appearance.
Place tarts onto glad bake paper.
Combine flour almonds, sugar and cinnamon in a mixing bowl, then rub in butter. Sprinkle mixture over the tarts.
Bake for 20 minutes until pastry is lightly browned. Sprinkle with icing sugar.