Ingredients
4 tartlets
12 beautiful apricots
1 roll of pure butter puff pastry
2 tbsp of brown sugar
1 tsp of vanilla powder
30 g butter
1 sprig of rosemary
1 tbsp peeled unsalted pistachios
Preparation
Wash the rosemary sprigs.
Melt the butter over low heat in a saucepan with the rosemary and let infuse for 15 minutes.
Mix the sugar and the vanilla powder. Preheat the oven to 240 ° C.
Roll out the puff pastry and cut out 4 discs by using a cookie cutter or an upturned bowl. Place them on baking-tray covered with baking paper and prick them with a fork. Bake for about 5 minutes and take them out of the oven.
Lower the oven to 180 ° C.
Wash the apricots, take out the stones and cut them into quarters. Place them on the tarts, rounded side down, sprinkle them with vanilla sugar and rosemary butter.
Bake for 20 to 25 minutes: the apricots must be caramelized. Coarsely crush the peeled pistachios and sprinkle them on the pies. Serve at room temperature.