ingredients

18-20 beautiful fresh apricots cut in half
150 g caster sugar
50 g of sweet butter
1 roll of puff pastry
20 cl whole cream
1 branch of rosemary
30 g of honey

Equipment

6 tartlets

Steps

Step 1

The cream with rosemary. In a small saucepan, heat the cream with the leafy rosemary. As soon as it shivers, remove from heat, cover and let infuse 10 min. Filter and book 1 hour cool.

2nd step

Meanwhile. Preheat the oven to 200 ° C (tea 6-7). Using a cookie cutter, cut dough discs that are slightly larger than the size of the molds. In a large pan, melt the sugar. When the caramel is amber, add the butter: mix and let it foam. Place the half apricots and caramelize: 2 min flesh side, 2 min skin side.

Step 3

Assemble. Arrange the apricots in the molds, rounded side on the bottom. Pour over the caramel and cover with dough, the folded edge inside the mold. Bake 30 min. At the end of the oven, let stand 5 min, then turn the tatins still hot on a plate.

Step 4

Before serving. Whip the rosemary cream to make it frothy (without making a whipped cream), stir in the honey. Serve her apart.

tips

I tested. Crustipate puff pastry, pure butter, well adapted to soft fillings.