Apricot and cognac dessert

pâte sucrée:
160 g wheat flour
25 g powdered sugar
pinch of sea salt
80 g butter, room temperature
1 medium egg yolk

apricots:
500 g apricots, destoned, cut into even slices
3-4 tbsp golden caster sugar, depending on how sweet the apricots are
bit of vanilla powder or one sachet of vanilla sugar (then use less sugar)
pinch of sea salt
tiny bit of freshly ground nutmeg
4 tbsp Courvoisier VSOP cognac


Put flour, sugar, salt, and vanilla into a bowl. Add butter and the egg and knead lightly until a smooth dough forms, but do not over knead or the dough will be hard and dry. Press the dough a bit to make a disc, wrap in cling film, and refrigerate for at least 2h. If you leave it longer, remember to take it out at least 30 minutes before you use it; otherwise, it will be challenging to roll out.

Mix all the apricot ingredients and leave them to infuse for at least an hour. If leaving for more, put in the fridge. 

Heat the oven to 190°. Prepare a pan by lining it with baking paper.

Roll out the dough to 2-3 mm thick. Press out around 12-15 cm rounds and put them on the pan (you can put them quite closely).

Arrange the apricots on top. Don't throw out the syrup. Place the pan in the oven one rack below the middle and bake for 20-25 minutes until the apricots are cooked. Remove and cool. 

Serve with a small spoon of a spoonful of the leftover syrup, a spoonful of thick creme fraiche, verbena leaves, and some vanilla, if desired. You can omit the syrup part if you wish, but I just love the mixture.

Important
If you have guests who can’t eat gluten or they just love the fruit, make more of the apricot mixture and serve leftovers with freshly whipped cream with some sugar (not too much) and vanilla.