Ingredients
Check off ingredients as you go
Serves 6
For a 24cm (9.5-inch) tart
- 1 puff pastry or shortcrust pastry, 250g (9 oz)
For the filling
- 1.2kg (2.6 lbs) apricots, not too ripe (or you’ll end up with puree)
- 2 sprigs of rosemary
- 75g (⅓ cup) granulated sugar
- 75g (¼ cup) honey
- Preheat the oven to 200°C (400°F). Wash the apricots, cut them in half, and remove the pits.
- In a saucepan, combine the sugar, honey, and rosemary sprigs. When the sugar melts and caramelizes, add the apricots and mix well. Continue cooking for 5 minutes (if your caramel becomes too thick, add a little water).
- Pour everything into a cake pan (the sides are higher than a tart pan), having removed the rosemary sprigs and making sure to place the rounded side of the apricots facing the bottom of the pan (so the cut side is against the pastry). Cover with the pastry, tucking the edges in all 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 golden brown.
Unmold 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 suggest adding butter to the caramel. I didn’t add any - my caramel is slightly liquid, which didn’t bother me when unmolding, but feel free to adjust according to your preference.
For a more pronounced rosemary flavor, you can leave the sprigs at the bottom of the pan and remove them when unmolding.