Summer is a dream come true for bakers who want to enjoy the fruit bounty and use fresh fruit in all their creations; at SWEETTABLESCAPES we jump at the opportunity and this tart just called our name from the pages of Cuisine et Vins de France (Summer 2015 Special Issue).
- 1 roll frozen pastry dough, thawed
- 2 pounds fresh apricots
- 50 g butter
- 80 g sugar
- 1 sprig rosemary
1. Spray 9-inch cake pan with cooking spray. Wash apricots, cut them in half and remove pits. Melt butter in a large frying pan, add sugar and rosemary leaves. Place apricot halves, round side down into the pan and cook for 10 to 15 minutes over medium heat to caramelize apricots. (You might have to work in two batches to fit all apricots in the pan)
3. Unroll pastry dough, poke it with a fork and spread it over apricots, tucking the edge under the fruit. Lower oven temperature to 350F and bake for 30 minutes. Let cool for 5 minutes in the pan and turn pan upside down onto a plate.