Tart pastry (make the day before)

1. Combine the butter, flour, sugar and salt.
2. In a bowl, add the egg yolk and milk.
3. Do not overwork the pastry.
4. Wrap in plastic wrap.
5. Let rest in the refrigerator for several hours.

Apricot Paillard (assembly)

1. Roll out the pastry to a thickness of 2 mm (1/16”).
2. Using a round cutter, cut out 4 discs, each 12 cm (5”) in diameter.
3. Place on a baking sheet.
4. Arrange the sliced apricots in a rosace on each disc, leaving a 1 cm (3/8”) border. In the centre, place an apricot half.
5. Sprinkle on a few flaked almonds.
6. Sprinkle with a little sugar and a knob of butter.
7. Bake in a preheated 220° C (450° F) oven for 15-20 minutes.

Serve warm, accompanied by a coulis or an apricot sorbet.