Preparation

Start with the dough. Place the flour, sugar, salt and cold butter in small pieces in a food processor with a kneading attachment. Knead until dough has a crumbly consistency. Add water. Continue stirring until the dough begins to separate from the wall. Take it out, knead it briefly with your hand, form a ball. Wrap in transparent film. Let it rest in the fridge for 15 to 30 minutes.

Wash, stone and quarter the apricots. For the caramel: Pour the water into a saucepan and heat over medium heat. Add the sugar and simmer over medium heat until the sugar is brown. Squeeze the lemon. Add a dash of juice to the caramel. Pour the caramel into a baking tin. Careful, it’s very, very hot. Put in the apricot pieces. Spread the butter flakes on it.

Preheat oven to 200 degrees. Remove the dough from the refrigerator and place on a piece of baking paper of sufficient size. Cover with a second piece of baking paper. Roll out with a rolling pin. Cut the dough slightly larger than the baking tin, place it on the apricots and press the edges flat. Bake in the oven for 20 minutes until golden brown. Take the mould out of the oven. Remove the dough from the edge of the baking tin and leave to cool for 10 minutes. Place on a plate, cut into pieces.