I've got an Italian uncle. Tonton Tony. This tonton of mine has a theory related to cakes and national traits. According to him, you only have to look at a baker's window to appreciated the national distinguishing features. Say for example, Italians are light and airy like their Panettone. Where does that leave Britons with their scones and bread-puddings? a friend suggested rich and spicy.
If you study a French boulangerie's display, you will notice brioches, pains aux raisins, pains au chocolat and abricotines, the last three share the same pastry base, puff pastry. If we apply Tony's stereotyping theory, we would quickly arrive to the conclusion that the French like variety but only at cosmetic level and deep-down they have a one-track-mind?
150g ready to use puff pastry
Tin of abricot halves
1 egg to brush
Preheat the oven to 210C
roll out the puff pastry to a large square 30cm x 30 cm
divide into 6 squares of 10 x 10
turn any 2 opposite angles so that touch in the middle so that you obtain a rectangle with pointy ends
When your custard is ready, leave it to cool and spread a good amount on the rectangle.
Place two abricot halves on the custard.
Bring the pointy ends back.
Brush with the beaten egg.
Cook in the middle of the oven for 15 minutes.