Rosemary and apricot, two things I immediately associate with chicken and jam respectively, are actually very complementary. Rosemary, which has a very distinctive scent and flavour is extremely intense and can easily overpower milder flavours. When paired (with some restraint) with sugar apricots which are sweet-sour, floral and with a similar robust temperament, neither flavours are overwhelmed and, is in fact, a very, very delicious combination.
I paired the two in a classic tarte tatin, one of my favourite desserts to make and eat. It’s very simple and understatedly chic. It’s a rojak recipe with parts from here and there; I made my go-to rough puff pastry which is robust and fail-proof and winged the caramelised fruit part.
Here’s how I did it, it’s not a recipe per se.. just a tarte tatin technique, I guess? I dunno.
Make the rough puff, you’ll only need half the recipe but you can always keep the other half and make eccles cakes! Halve and stone 1 punnet of sugar apricots (approx 20 fruit?), leave aside in a bowl. You don’t have to peel apricots. Then, make a caramel with 70g of sugar and just enough water to dampen the sugar. When the caramel reaches a dark golden colour, add 45g of butter. The caramel will split but keep stirring on the heat and it’ll eventually recombine. Pour into a 6″ tart tin (not loose-bottomed) and place 1 small sprig of rosemary in the middle of the pan (discretion is necessary when using rosemary!) then arrange the apricots cut side down in concentric circles on the caramel. Roll out the puff pastry to about 3-4mm thickness and cut a circle slightly larger than the tin. Cover the apricots with the pastry and push the sides down with a knife. Bake at 200°C for approx 25 minutes until pastry is golden. Flip onto a plate, be careful of the hot caramel. That’s it!