-
Place puff pastry sheets on Silplat lined baking sheet and use rolling pin to roll a little thinner, about 1/4" inch. Divide Almond Frangipane between two sheets of puff pastry and spread evenly, leaving a small border (~ 1/2") around all edges. Mixture will spread out during baking.
-
Press apricot halves into Almond Frangipane.
-
Bake for 30 minutes, or until golden brown and puffy. Cut off any ragged edges.
-
Brush apricots with melted peach jam; sift confectioner's sugar on top.