Apricot Tart with Rosemary

When I bought ready made French Tarte Brisee dough on my last grocery shopping trip over the border, I wanted to bake a mirabelle tart. But this year is not a mirabelle year. But you can get apricots everywhere, but mirabelle are nowhere to be found.
I changed plans and baked a French tarte aux Apricot et Rosmarin.

To get no soggy bottom, it is essencial to blind bake the dough first.

recipe for a rectangular baking dish:
1 premade shortcrust dough
6-8 apricots
200 g Greek yogurt
80 ml double cream
2 tbsp rosmary needles
Ground vanilla bean
60 g sugar
2 medium free range eggs

Heat up your oven to 175 C.
In a small pot heat up the cream with the Rosemary. When it boils, take it off the heat and let it sit 5 min.
Butter the baking dish
Fit in the dough and put holes in it with a fork.
Place baking paper on top and ceramic beans.

Bake for 12 min.
Discard the beans and the paper.
Make the filling and clean the apricots.
Pour in the filling and set the halves of the apricots on top.

Bake for 25-30 min. Cool down and get it out of the baking dish.