Apricot Tartlets

1st step: achieve the sand breton who you will serve as a bottom of the pie: in a bowl mix the soft butter with the sugar brown sugar. mix until a dough homogeneous good. At this time, add the two eggs. mix, and added the flour little by little. I preheated my oven to 180 degrees. During this time, have 6 circles to pastry on your baking tray covered with greaseproof paper, and add in each circle two to three large spoons of your preparation that you squish to the background of the circle in a uniform manner. Bake for 12 minutes. 2nd step: At the end of 12 minutes, the sands must not be completely cooked but just well cooked. Pull out the and at this time use a glass or a utensil of smaller size than your circles to make a hole in the middle of your sand, in order to be able to remove later the apricots. Once a little cooled, unmold. Precisely, this is the moment! Wash the apricots, cut them in two to remove the kernel, and then cut into small of. In a saucepan, melt a knob of butter, add the apricots with honey, basil coarsely cut and lavender. Let cook for approximately 12 to 15 minutes at medium heat. Book. Finalization: Beat your egg white in snow by adding the sugar in rain, and then by gradually increasing the drummer or the frequency with your lashes. The whites are mounted in snow when they form a beak of bird, or when you can return your container without the preparation do sank. Garnish with now the funds of the tart with the gratiné dish along with apricots, and then using a handheld to bushes, decorate with little balls of whites. Bake for 15 minutes at 180 degrees, then lower to 150° for 15 minutes.