Easy Apricot and Almond Marzipan Tart

Preheat your oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl, combine the golden caster sugar, icing sugar, ground almonds, and vanilla extract.

Create a well in the center of the dry ingredients. Reserve 1 teaspoon of the beaten egg in a small dish for glazing later, then pour the remaining egg and lemon juice into the well.

Mix the ingredients thoroughly, adding the single cream one tablespoon at a time until the mixture reaches a spreadable consistency. If the marzipan feels too soft or greasy, chill it in the refrigerator for 20 minutes.

Unroll the ready-rolled puff pastry onto a baking tray lined with baking parchment. Lightly score a 1.5cm border around the edge with a knife, being careful not to cut all the way through. Score a diamond pattern across the center to prevent the pastry from rising too much during baking.

Spread the marzipan mixture evenly over the center of the pastry, keeping the scored border clear. Arrange the apricot halves on top of the marzipan, cut-side down.