Prep. time: 15 minutes
Cooking time: 20 minutes

1. Halve and pit the apricots.
2. Sprinkle 4 small tartlet molds with a teaspoonful of sugar each.
3. Place a few rosemary leaves in the bottom of each mold.
4. Place the apricot halves into the molds, rounded side down, overlapping them.
5. Cover with a circle of puff pastry of a diameter slightly larger than that of the mold. Tuck the edges of the pastry into the sides of the mold.
6. Bake in a 180° C (350° F) oven for about 20 minutes.
7. Unmold the hot tartlets onto individual plates.
8. Chop the dried apricots into small dice, sprinkle on top and serve with
9. a scoop of vanilla ice cream.