Preheat the oven to 190°C.

Finely chop a sprig of rosemary

In a large tupperware or other closing recipient, mix the ingredients in this order: flour, yeast, salt, rosemary, oil and hot water.

Shake the recipient a few times, first horizontally and then vertically. Continue to work the dough a little at the end to form a ball.

Then roll out the dough on baking paper and place it in a pie tin.

Prick the dough with a fork. Cover the dough with baking balls, or a slightly smaller pie tin, to bake the dough for about 10 minutes.

Rinse and cut the apricots in half.

Once the pastry is pre-baked, leave to cool for 10 minutes.

Then brush the bottom of the pastry with the rosemary jelly.

Then sprinkle the almond powder evenly over the jelly.

Cover the pie with the apricot halves.

Sprinkle the apricots with sugar and, if you like, add some flaked almonds.

Bake for 35 to 40 minutes, until the apricots are caramelised and the pastry is slightly crispy. Check after 30 minutes (the cooking time will depend on your oven).

Serve warm or cold. Just before serving, sprinkle a little rosemary on top of the pie, and serve with a scoop of yoghurt ice cream or whipped cream for those with a sweet tooth.