Ingredients

· 200g ready rolled puff pastry

· 400g tinned apricot halves in syrup

· 1 vanilla pod, halved

Method
Preheat the oven to 200°C. Unroll the pastry and cut into 6x12cmx8.5cm rectangles and place on a non-stick baking tray. Arrange three apricot halves on each piece of pastry and brush with a little of the syrup. Transfer to the oven and bake for 10-15 minutes until puffed and golden. Meanwhile, scrape out the seeds of the vanilla pod and place in a saucepan with the pod. Pour over the remaining syrup and place over high heat for 10 minutes until reduced and thickened. Brush over the tarts before serving and top with a small slice of the vanilla pod. Serve with fresh crème.