Baked Apricot & Brown Butter Morning Buns with Meyer Lemon Crème Fraîche

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease an 8-inch round baking dish. In a small saucepan over medium heat, melt 6 tbsp unsalted butter until it foams, smells intensely nutty, and amber specs settle at the bottom, about 4 minutes. Remove from heat and stir in 0.33 cup light brown sugar, 0.5 tsp ground cardamom, and 0.25 tsp flaky sea salt. Pit and dice 6 ripe fresh apricots into 1/2-inch pieces.

   10 min

   Tip: Watch the butter closely as it goes from nutty brown to burnt in seconds! My friend Marc who grows these apricots at the farmer's market insists on pairing them with nut-brown butter, and he is 100% right.

2. 2

   Unroll 1 sheet puff pastry sheet onto a lightly floured surface or parchment paper. Brush the brown butter and sugar mixture evenly over the entire surface. Scatter the diced 6 ripe fresh apricots across the dough, gently pressing them into the spiced butter mixture.

   10 min

   Tip: Keep the pastry cool so it stays easy to handle. If it gets too soft, pop it in the fridge for 5 minutes.

3. 3

   Starting from the long side nearest you, roll the pastry snugly into a tight log. Using a sharp knife, gently slice the log into 8 equal rounds. Nestled the sliced buns cut-side up in your prepared baking dish.

   7 min

   Tip: Don't worry if a few apricot bits spill out while rolling—just tuck them back into the tops of the rolls!

4. 4

   Slide the dish into the oven and bake until the pastry is puffed, golden brown, and the fruit juices are bubbling warmly around the edges, about 23-25 minutes.

   25 min

   Tip: Your kitchen will smell like a dream right about minute 15. Hold out for that deep golden crust for the best crisp layers.

5. 5

   While the buns bake, whisk together 0.5 cup crème fraîche, 1 tsp Meyer lemon zest, 1 tbsp Meyer lemon juice, and 1 tbsp wildflower honey in a small bowl until light and silky. Keep chilled until serving.

   5 min

   Tip: The bright citrus acidity cuts right through the sweet buttery pastry. California Meyer lemons are my favorite here, but standard lemon juice with a drop extra honey works too.

6. 6

   Gently warm 3 tbsp apricot preserves in a small saucepan or microwave for 15 seconds. Right when the morning buns come out of the oven, brush them with the warm preserves to glaze, then sprinkle with 2 tbsp toasted sliced almonds.

   5 min

   Tip: Brushing the preserves right as they exit the oven gives them that irresistible patisserie-window shine.

7. 7

   Let the buns rest for 5 minutes. Serve warm with a scoop of the cold Meyer lemon crème fraîche melting right over the top, alongside a strong espresso or a chilled glass of pét-nat.

   3 min

   Tip: Best eaten fresh out of the oven while the pastry layers crackle under your fork.