- 1 tablespoon granulated sugar
- ½ 17 1/4-ounce package frozen puff pastry sheets
- ¼ cup sliced almonds
- 6 fresh apricots (preferably underripe and very tart)
- ¼ cup confectioners' sugar
Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pas...