apricot pie - carré confituurke

There is a square maxi roll puff pastry available in the store that is perfectly suited for this dish. Roll it out on an open plate, but leave the baking paper. Roll up the sides slightly and puncture the bottom with a fork. Spread plenty of apricot jam over it. You now need a second well-chilled sheet for the decoration. Use a special roller to cut the diamond pattern. Or the simplest way: cut the sheet into ribbons and spread them crosswise over the jam. This may not look as pretty, but the result is just as tasty. Brush the grid with beaten egg yolk and bake the tart for 15 to 20 minutes in an oven pre- heated to 185°C. Leave to cool, then cut off the edges and divide the tart into squares or rectangles, according to your preference.