Preheat the oven to 180 degrees and line a baking sheet with baking parchment.
Drain the tinned fruit and set them on a piece of kitchen paper to absorb any excess moisture.
Make the almond filling. Cream together the butter, ground almonds, sugar and almond essence before beating in the egg.
Unroll the puff pastry and cut it into six 12cm squares, before dividing the almond mixture equally in the centre of each one.
Take two opposing corners of one of the pastries and pinch together, before repeating with the other two corners; you should now have a nice little tidy parcel.
Push down in the centre of the parcel to make a well and then pop your apricot on top, cut side down. Repeat with the other pastries.
Bake in the centre of the oven for 18 to 20 minutes until puffed and golden.
Warm the jam up slightly then brush over the top of the pastries to glaze.
Add a little warm water to the icing sugar to make a thick cream and then drizzle over the top. Sprinkle over a few flaked almonds to serve.