- Total time
- 35 min
- Prep time
- 10 min
- Cook time
- 25 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
An express thin tart that combines the crunch of puff pastry with the sweetness of roasted apricots and the woody scent of rosemary. An elegant and quick summer dessert.
Ingredients
Serves : 4 servings
- 1 sheet house puff pastry
- 10 apricots
- 2 tbsp honey
- 2 sprigs rosemary
- a few pinches flaked almonds (for garnish)
Instructions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Wash the apricots, cut them in half, and then into thin slices.
Step 3
Unroll the puff pastry onto a baking sheet lined with parchment paper. Prick it with a fork, leaving a 1 cm (1/2 inch) border all around.
Step 4
In a small saucepan, gently heat the honey with the rosemary sprigs for 2 to 3 minutes to infuse it. Then remove the rosemary.
Step 5
Arrange the apricot slices in a rosette or tight rows on the pastry. Pour the warm honey over them.
Step 6
Sprinkle with flaked almonds to your taste.
Step 7
Bake for 20 to 25 minutes, until the pastry is golden brown and the apricots are slightly caramelized.
Step 8
Serve warm or at room temperature. A drizzle of honey just before serving is a delicious extra touch! (A drizzle of honey at service is a delicious extra!)
Tips
- To prevent the pastry from getting soggy, sprinkle a little almond flour on the tart base before adding the fruit.
- Use very ripe apricots for more flavor.
- Be careful not to overheat the honey so as not to spoil its aromas.
Substitutions
- Puff pastry → Shortcrust pastry — More rustic and indulgent.
- Rosemary → Lemon thyme — Will bring an extra citrusy freshness.
- Honey → Maple syrup — For a very gourmet woody note.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can I replace the rosemary with another herb?
Yes, rosemary can be replaced with lemon thyme, edible lavender, or even mint for a fresher version. The idea is to subtly infuse the honey without overpowering the apricot flavor. But to be honest, my favorite pairing remains by far apricot and rosemary.
Do I need to peel the apricots for this recipe?
No, it is not necessary. Apricot skin becomes very tender when cooked. This also saves preparation time.
My puff pastry sometimes gets soggy: what should I do?
To prevent the pastry from getting soggy, make sure to drain your apricots well if they are very juicy. You can also lightly sprinkle the bottom of the pastry with a little almond flour or fine semolina before arranging the fruit.
Can I use canned or frozen apricots?
It is possible, but canned apricots must be well-drained and frozen ones carefully thawed. Be careful, as these versions tend to release more water, which can alter the texture of the pastry.
What type of honey should I use for this recipe?
A mild honey like acacia or wildflower honey is ideal. Avoid strong honeys (like chestnut honey) which could overpower the delicate taste of the apricots.
Reviews
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