Vol-au-vents with marzipan and apricots

Ingredients:

• 4 tbsp. ground almonds
• 2 tablespoons of sugar
• 1 large egg
• 1/4 tsp almond extract
• 250 gr. puff pastry
• 2 large fresh apricots
• Demerara sugar for sprinkling

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.
2. Combine the ground almonds and sugar. In a small bowl, beat the egg to combine, then pour 2 tablespoons of sugar into the almond mixture and stir. Stir in the almond extract. Pour 1 tablespoon of water into the remaining beaten egg, stir, and use to brush the vol-au-vents.
3. On a lightly floured surface, roll out the puff pastry into a 12-inch square and about 0.5 cm thick. Using a 3.5-inch round cookie cutter, cut out 8 circles of dough. Place 4 of them on a baking sheet and brush with egg wash. Using a 2.5-inch round cookie cutter, cut holes in the centers of the remaining circles and place the holes on top of the vol-au-vents on the baking sheet. Prick the centers of the vol-au-vents with a fork.
4. Spread almond paste in the center of 4 vol-au-vents. Halve the apricots, remove the pits (no need to peel), and place one half of the apricot, flat side down, in each vol-au-vent. Brush the tops of the apricots and the pastry with the egg mixture and sprinkle with Demerara sugar. Bake for 25-30 minutes, until the pastry is richly golden. Cool the vol-au-vents to room temperature and serve.
   
   Vol-au-vents can be baked in advance and refrigerated for up to 1 day, but should be served at room temperature.