Caramelized Provence Apricot Mini-Tarts


Preheat the oven to 180°C.

Rinse the apricots, cut in half and discard the pits. Remove the thyme leaves from the branches.

In a mixing bowl, combine the egg, ground almonds, powdered sugar and softened butter.

Cut the pastry to fit the mini-tart pans, add the ground almond mixture and then 4 apricot halves in a rose pattern, the cut side facing up.

Drizzle with honey and add a few thyme leaves. Bake for about 20 min.

Remove from oven and let cool, then unmould.

Chef’s tip

As a variation, replace the almond mixture with apricot jam.