Preheat the oven to 220-240 degrees Celsius hot air. Roll out the puff pastry, next cut out round circles about 12 cm in diameter. Line the puff pastry doughs on a baking tray with baking paper and prick them evenly on the top with a fork.
Cut the marzipan paste into even pieces, form thin plates.
Place the marzipan plates on the puff pastry.
Mix the rum with vanilla sugar and apricot jam and serve. I like to use this combination to glaze the apricot tarts, which gives them their beautiful lustre and makes the jam caramelise easily, which is a real taste sensation!
Wash the apricots with cold water and dry them.
Cut the apricots in half and pit.
Cut the apricot halves into thin slices.
Cover the prepared tartes with marzipan with the apricot slices.
Carefully brush the topped apricot tarts with the prepared rum jam. Then bake the apricot tartes in a preheated oven at 220°C for 4-8 minutes until crispy.
Arrange the freshly baked apricot tarts on plates, decorate with icing sugar/dust sugar and pistachios, add one ice ball each with vanilla ice cream, decorate with mint and serve quickly.