PREPARE: Heat the oven to 200°C / 400°F / Gas 6. On a piece of parchment paper lightly dusted with flour, use a rolling pin to roll out the puff pastry to a rectangle approximately 25 x 30cm, (10x12 in.) then lift the paper and pastry together onto a large baking tray.

CUT PASTRY: Using a sharp knife or a pizza cutter, cut horizontal strips 8cm (3 in.) long at 1.5cm (.5 in.) intervals along two opposite sides of the pastry.

MAKE CREAM CHEESE FILLING: In a medium bowl, whisk together the cream cheese, egg yolk, vanilla extract and 2 tablespoons of sugar until smooth. Pour over the centre of the pastry, being sure to stay within the strips.

SLICE APRICOTS: Halve, de-stone and finely slice the apricots, then toss together with 1 tablespoon of sugar (or vanilla sugar, if you have it). Allow to rest for a couple of minutes, then divide evenly over the top of the cream cheese mixture.

BRAID THE PASTRY: Fold strips diagonally over the tart filling, starting with the left side, then the right and continuing to the end to create a braid. Tuck the bottom strips under the tart at the end. If the edges aren't quite sealed, fold the pastry up a little bit at each end to enclose the filling.

MAKE THE EGG WASH: In a small bowl, whisk together the egg white with 1 tablespoon of sugar, then use a pastry brush to brush evenly over the tart. Sprinkle over the remaining tablespoon of sugar,

BAKE: Bake in the preheated oven for 30 minutes, until puffed and golden brown. Allow to cool on the tray for 15-20 minutes before cutting and serving.