Ingredients
Check off ingredients as you go
Serves 6
For 1 tart, 24 cm (9½ inch) in diameter
- 1 sheet (250 g / 9 oz) puff pastry or pie dough
For the filling
- 1.2 kg (2.6 lb) apricots, not too ripe (otherwise you’ll end up with purée)
- 2 sprigs rosemary
- 75 g (⅓ cup + 1 Tbsp) granulated sugar
- 75 g (¼ cup) honey
- Preheat the oven to 200°C (400°F). Wash the apricots, cut them in half and remove the pits.
- Put the sugar, honey and rosemary sprigs in a saucepan. When the sugar melts and caramelizes, add the apricots and stir well. Cook for 5 more minutes (if your caramel gets too thick, add a little water).
- Pour everything into a cake pan (the sides are higher than a tart pan’s), removing the rosemary sprigs first and making sure to place the apricots rounded side down against the bottom of the pan (so the hollow side touches the pastry). Cover with the pastry, tucking the edges in well all the way around. Prick the pastry with a fork.
Preheat the oven to 200°C (400°F) and bake for 30 to 40 minutes, until the pastry is nicely golden.
Turn out immediately onto a serving plate and serve with vanilla ice cream or whipped cream.
Tips and variations
I lined my pan with parchment paper.
Many recipes call for butter in the caramel. I didn’t add any; my caramel is slightly runny, which didn’t bother me when turning it out, but it’s up to you and your taste.
For a more pronounced rosemary flavor, you can leave the sprigs in the bottom of the pan and remove them when you turn out the tart.