Put the flour, almonds and salt in a bowl and mix briefly.

Add the butter in pieces and crumble.

Add the curd cheese and quickly knead into a dough.

Divide in 2 halves and wrap (possibly in cling film).

Leave to rest in the refrigerator for a few hours (preferably overnight).

Pit the apricots and cut into quarters or sixths, depending on the size.

Mix with cornflour.

Roll out the dough on a floured work surface.

Spread half of the apricots in the centre.

Divide half of the marzipan into pieces on top.

Fold in the thin sides first.

Then fold in the other two sides. (See picture)

Place on a baking tray (without holes because the juice runs out) with baking paper.

Do the 2nd half in the same way.

Brush with the mixture of yolk (egg yolk) and milk.

Prick the top several times with a fork.

Sprinkle with flaked almonds.

Bake in the preheated oven at 180° C for about 35 minutes.

Allow to cool before cutting.