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1
Heat the oven to 400F.
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2
Line 1 rimmed baking sheet with a nonstick liner.
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3
Set aside 2 tablespoons of the confectioners sugar.
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4
2 Put the dried fruit, 2/3 cup water, and the marmalade in a medium saucepan and cook over medium heat until boiling.
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5
Reduce the heat to low, cover, and simmer, stirring occasionally, until the fruit is tender and the liquid is reduced and thickened, about 10 minutes.
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6
Set aside to cool completely or transfer to a bowl, cover, and refrigerate for up to 3 days.
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7
Arrange a large piece of plastic wrap on the counter.
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8
Sprinkle generously with some of the remaining confectioners sugar.
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9
Using a rolling pin, roll out the puff pastry sheet, sprinkling the top and bottom often and generously with the sugar to prevent slicking, into a 10-inch square, then trim into a 10-inch round.
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10
Move to the prepared baking sheet.
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11
Spoon the cooled dried fruit into the center of the pastry, mounding it slightly and leaving about a 2-inch border.
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12
Fold the edges over the filling, pleating the pastry as you go around the filling and leaving the center of the fruit uncovered.
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13
Sprinkle the remaining sugar over the pastry.
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14
Bake until the pastry is golden brown, about 35 minutes.
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15
If the pastry puffs up, prick with a fork or knife tip.
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16
Set on a rack to cool slightly before serving.
