First, preheat the oven to 180°C convection (200°C electric range).

Spread out the tarte flambée dough on the baking sheet and shape evenly until you have formed a rectangle. Then spread the sour cream over the entire surface of the dough, leaving about one centimetre uncovered around the edge.

Now place spoonfuls of Darbo double-fruit apricot fruit spread on the sour cream, creating random dollops on the sour cream layer.

Wash and dry the apricots thoroughly and remove the stones. Then slice the fruit and distribute on the tarte flambée. Cut the goat’s cheese into thin circles using a knife and place on top of the apricots.

Season with salt and pepper to taste and sprinkle over fresh or dried herbs as desired.

Bake the tarte flambée in the oven for about 15-20 minutes until golden brown.

Before serving, drizzle with a little honey and enjoy hot.