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

Icing sugar

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.