For 6 thin pies<\/strong><\/p>\n Rosemary ice cream<\/strong><\/p>\n Prepare the ice cream in advance.<\/p>\n Finely chop the rosemary leaves and mix with the condensed milk. Leave to infuse.<\/p>\n Meanwhile, whip cream until stiff.<\/p>\n Gently mix the condensed milk and the whipped cream, pour in a suitable container and place in the freezer for at least 4 hours.<\/p>\n Wash the apricots and cut each of them in 6 slices.<\/p>\n In a pan, heat the olive oil, 2 tbsp of brown sugar and a few rosemary leaves, then briefly brown the apricot slices. They should be lightly caramelized but stay firm.<\/p>\n Using a pastry cutter, cut six circular pieces of dough from the puff pastry sheet, and arrange the apricot slices on each of them. Sprinkle with the rest of brown sugar and bake in oven at low temperature (180\u00b0C (350\u00b0F)<\/em>) for about 25 to 30 minutes, until the dough is golden brown.<\/p>\n Let cool, sprinkle with powdered sugar and serve with a scoop of rosemary ice cream.<\/p>\n<\/div>\n\n
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