Apricot tart with honey and rosemary

• 800g apricots
• 1 sprig of rosemary
• 1 sheet of puff pastry
• 80g sugar
• 5g liquid honey
• 125g ground almonds
• 35g flour
• 2 eggs
• 150g butter

Carefully wash the apricots and remove their stones. Preheat your oven to 200°C.

In a large bowl, whisk 125g of softened butter, then add the flour, ground almonds and sugar. Mix.

Add the eggs one by one, and then the honey.

Butter a tart tin and place the puff pastry into it.

Pour in the almond cream mixture. Place the apricots on top of the cream cut side up. Put into the oven for 30 minutes.

Halfway through cooking, sprinkle with the rosemary needles. Put back in the oven.

Serve warm.