Linen Pastry Tart with Apricots

Ingredients

• 250 g puff pastry (frozen)
• 500 g apricots
• 2 stalks lemon verbena
• 2 tbsp lemon juice
• 2 tbsp honey

Instructions

1. 1.

   Let the puff pastry thaw while arranged side by side.

2. 2.

   Preheat oven to 220 °C with top and bottom heat; line a baking sheet with parchment paper.

3. 3.

   Roll out the pastry on a floured surface into a rectangle about 20×30 cm. Place on the sheet, prick several times with a fork, and bake for about 15 minutes until golden brown.

4. 4.

   Wash and halve the apricots. Rinse the lemon verbena, shake dry, and pluck the leaves.

5. 5.

   Remove the pastry from the oven and arrange the apricot halves cut side up on top. Distribute the verbena leaves over them. Mix lemon juice with honey and brush over the apricots. Bake for another ~10 minutes until the apricots soften and lightly brown. Serve hot, optionally with whipped cream.