Ingredients200g dried fruit
Zest and juice of 1 small orange
1 x 375g sheet ready rolled puff pastry
3 tbsp apricot jam
200g marzipan, chopped into small dice
MethodPre-heat the oven to 200c or gas mark 7.
Mix the fruit, zest and juice in a bowl.
Unroll the pastry onto a baking sheet.
Mark a border 2cm from the edge with a knife.
Brush the jam over the inside section (zap it in the microwave to make it easier to brush).
Chill for 10 minutes.
Drain the fruit and mix in the marzipan.
Scatter the fruit mix inside the border.
Bake for 20 mins or until the pastry is golden.
Cut into squares and serve.