Wash and seed apricots.

Preheat oven to 220°C.

In a large frying pan, melt butter with sugar.

Cook apricots in it to caramelize them with a bit of rosemary.

In a pie plate, place apricots 1 by 1 squizing them curved sizeat the bottom.

Cover with puff pastry.

Bake for 20 minutes.

Wait for the tart to cool down a little and turn up side down.

Serve cold or a bit warm depending on your taste.