Roll out the pastry to rather less than ½ in. thickness. Cut into rounds 2½ in. diameter with a cutter dipped in hot water. Make an incision half-way through the rounds with a smaller cutter. Bake in a hot oven (450° F., Gas 8) for about 12 min. When cool, scoop out the paste within the ring. Drain the apricots from the syrup, and place ¼ an apricot, rounded side down, in each case. Pipe a rosette of stiffly-whipped sweetened cream in each hollow.