Easy Apricot Tarts

Thaw pastry for 20 minutes. Cut pastry into 2 equal strips. Place strips on a large un-greased baking sheet and bake at 375 degrees for 25 minutes. Remove from the oven and split pastry in half horizontally while still warm. Using a fork, remove any unbaked pastry from the center. Combine the preserves and marmalade. Spoon over the bottom half of the pastries. Top with sour cream and sprinkle with brown sugar. Cover with the top pastries and sprinkle with confectioners' sugar. Cut into strips to serve. Best when eaten immediately after assembling. Serves 12.