Servings:

6-8

Level of difficulty:

Intermediate

Ingredients

75g unsalted butter
150g unrefined Caster sugar
350g apricots

For the pastry
I Disc/ Square Puff Pastry (24cm x I cm thick, to cover 24 cm shallow oven /hob proof dish)
Lavender sugar (caster sugar infused with lavender)
Oven 190C, 375F Gas5

Have a bowl of cold water ready large enough to sit the bottom of your ovenproof dish in.

Method

1. Melt the sugar and butter in the ovenproof dish, over a gentle heat stirring frequently until you have a dark caramel.
2. Carefully place the caramel in the bowl of water to prevent further cooking.
3. Cut the apricots in half and remove stones.
4. When the caramel has cooled tightly pack the apricots on top of the caramel. Sprinkle with a little lavender sugar.
5. Cover with the rolled out puff pastry, tucking it inside the edges. Bake for 20-25 minutes until the pastry is golden.
6. Allow to cool. When cold place the dish on the hob over a low heat to begin to melt the caramel. Using your hand twist the tart around the pan.
Put a plate on top and turn it upside down.

Slice it into portions and reheat in the simmering oven if desired.
It is much easier to cut this up when cold.
No need to worry about pastry presentation at step 5, the top will be upside when finished.

Serve with crème fraiche