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Apricot & almond pastries
- 250g puff pastry
- plain flour , for dusting
- 50g reduced sugar apricot jam , warmed
- 4 apricots , halved, stoned and sliced
- 10g flaked almonds
- 2 tsp icing sugar
- 6 tbsp half-fat crme frache , to serve
Directions:View on BBC Good Food
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