On Seurre we have a small producer of fruits and vegetables installed on the beach, I bought apricots on promotion which was slightly tarnished that no one wanted.
Ingredients: two puff pastry spread, a knob of butter three tablespoons of sugar.Stand a first dough laminated on a perforated plate. Melt the small knob of butter and let it on the dough sprinkle with sugar and place the second puff pastry lightly to make stick. Preheat your oven to 200 °.
Make the almond cream:
Spread the almond cream on the dough leaving 2 cm of the edge. Cut apricots in two years removing the kernel and remove your kernel halves.Patte the edges of the dough slightly on the apricots, bake for about 25 minutes.
At the exit of your giant oranais basted with jelly quince. But it's cool before eating.
Do not discard the apricot kernels, let them dry in the sun and then break them back to get the fine inside. I'll drop you his fines in the bottom of your next tarte tatin, This will bring a slight crunch.