For those of you following our Facebook page, our apricot tree in Ramatuelle has been oozing apricots for the past few weeks.

In addition to the great ideas people left in the comments on Facebook (I am still looking to plant some sweet geranium for next year!) Philippe and I have honed a pretty darn good Apricot Tart recipe we wanted to share with you.  A simple twist on the French “tarte tatin” this recipe mixes in some herbs we had in the garden that compliments the sweet apricots that are in season across France right now.


1 puff pastry or pate feuillete (we bought an organic one, but you can also make a traditional crust or frangipan)

500 grams of apricots (about fifteen medium sized) seeded and sliced in halves.

100 grams of fresh butter

150 grams of organic sugar

A few stalks of fresh rosemary chopped very fine (you can also use thyme or even sage)



1) Melt the butter in a frying pan, then add the sugar and let it caramelize.

2) Pour the caramelized mixture to your pie pan and sprinkle finely chopped rosemary (enough to fill the palm of your hand)

3) Arrange the apricots in a circular pattern in the pie dish and sprinkle some more herbs if you feel it

4) Then cover the apricots with your puff pastry

() Cook at 180°C (or 425°F) until the crust is nice and golden, then flip it on to the serving platter, Voila!