Dried apricot mini pound cakes

1. Preheat the oven to 210°C (th. 7). Cut the dried apricots into small cubes.

2. Work the butter with a spatula until a creamy texture. Then add sugar and salt. Continue mixing until smooth.

3.  Stir in the eggs one by one, yeast and flour. Finish with the apricots and mix well. Pour the dough into buttered small individual rectangular molds. Place on a baking sheet.

4. Bake for 5 minutes then lower the temperature to 150°C (th. 5) for 15 minutes.

5. Unmold immediately and let cool on an oven rack. Serve warm or cold.

Photo credit: Sucré Salé