Rosemary and honey apricot tartelettes


  • 1 roll of preprepared puff pastry dough
  • 8 apricots
  • 3 tablespoons of honey
  • 1 egg yolk
  • 4 tablespoons of dehusked hazelnuts (preferably Vahiné brand)
  • 3 teaspoons of rosemary


  • Preheat the oven to 200 °C (gas mark 6).
  • Roll out the puff pastry dough on a kitchen board and form 4 circles using a biscuit cutter. Place these circles on a baking tray covered with waxed paper. Baste each circle with egg yolk using a brush.
  • Wash the apricots and cut them in two to remove the stone.
  • Place them in a rose shape on the dough, rounded-side down.
  • Next drizzle the honey onto the apricots and then top with the rosemary and hazelnuts. Cook for 20 minutes, once removed from the oven the apricots should be slightly caramelised.

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