Apricot and Almond Puff Pastries

Prepared with commercial puff pastry, this first recipe is the perfect primer. Nicolas used rolled sheets, which he cut into squares. The next steps were relatively simple: He topped each square with pastry cream, almond powder and apricot halves. Then he connected the two ends, brushed on an egg wash and popped the tarts into a hot oven. All that was left was to wait for the scent of golden pastry to fill the air.