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1
Preheat oven to 400 degrees.
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2
Arrange four 3-inch-by-2-inch aluminum molds or ramekins on a baking sheet.
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3
Stir sugar, honey and 1 tablespoon water in a small saucepan over medium-high heat until sugar is dissolved.
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4
Boil syrup, shaking occasionally, until thick and light brown, about 5 minutes.
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5
Remove pan from heat and carefully stir in the butter.
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6
Pour syrup into molds to make a 1/4-inch layer in each.
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7
Arrange 3 apricot halves (or 1 large peach half), cut sides up, in each mold.
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8
Place 1/2 almond between two apricot halves and bake 10 to 15 minutes, until apricots are tender and juices bubble.
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9
(Time will depend upon ripeness of fruit.)
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10
Remove from oven.
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11
Meanwhile, roll out pastry on floured surface to 1/8-inch thickness.
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12
Cut into four 3 1/4-inch rounds with a biscuit cutter.
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13
Prick rounds on a parchment-lined baking sheet with a fork and bake at 400 degrees for 12 to 15 minutes, until puffed and golden brown.
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14
Using your thumb, smear each round with a very thin layer of corn syrup to glaze and prevent sogginess.
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15
Discard almond halves.
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16
Place a pastry round over fruit in each mold, glazed side down.
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17
Wrap the bottom of a drinking glass with plastic wrap and press the glass onto the pastry round to compress the dessert and infuse pastry with fruit.
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18
Collect overflowing juice for use as a sauce.
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19
Carefully invert each onto a serving dish; serve with sauce.
