Pre-heat oven to 210°C (Thermostat 7).
Cut out 16 squares measuring around 12 cm from the pastry sheets (2 per sheet).
Brush with olive oil on both sides. Place on a tray in the oven and bake for 3 min until golden. Peel and core the apricots, then cut into thick slices.
Pour the remaining oil along with the honey and lavender into a deep frying pan. Caramelize the apricots in this mixture.
Leave to cool.
Sprinkle the pastry with sugar, cover with a layer of apricots and top with another sheet of pastry.
Serve immediately.