Method

• Preheat your oven to 190°c Cut out four rounds about 12–14 cm in diameter from the pastry, using a saucer or small plate as a template, and place on a non-stick baking tray
• Remove the stones from the apricots and finely slice the flesh
• Arrange the apricot slices in overlapping circles on the pastry rounds, leaving a 1 cm border around the edges
• Fold the pastry edge over to form a small lip around the apricots
• Brush the edges with a little egg wash
• Sprinkle the pastry edges with demerara sugar and dust the whole tart generously with icing sugar
• Bake for 12–15 minutes until the pastry is golden and crisp and the apricots are soft and jammy
• Meanwhile, place the caster sugar in a small saucepan with ¾ cup (180 ml) water, bring to the boil and let it bubble for 3 minutes
• Remove from the heat and add the torn herb leaves and the raspberries to the syrup, gently swirling the pan to mix
• Leave to infuse for a couple of minutes
• To serve, place the hot tarts on serving plates
• Spoon over some raspberries and syrup, then top with a large dollop of cream
• Eat and enjoy with a rose wine!