Make this glorious upside down tart while apricots are in season. Serve it warm with cream and vanilla ice cream - and hang the consequences.
- Prep Time : 25 minutes
- Cook Time : 30 minutes
- Yield : 8
For the pastry: mix together the flour, sugar, salt and butter. Add water and mix with the tips of your fingers until all is incorporated, adding more water if needed. Press into a compact ball. Wrap in plastic wrap and leave to rest in the refrigerator for 30 minutes.
Preheat oven to 220C (200C fan-forced). Line the bottom and sides of a 25cm shallow cake tin with baking paper.
For the apricots: melt the butter and sugar in a frying pan. Add the apricots cut-size down and cook for 10 minutes until they begin to soften and sugar has caramelised. Arrange the apricots cut side down over baking paper in tin. Pour over the caramel.
On a lightly floured board or bench top, roll out pastry to a circle slightly larger than the cake tin. Fit over the apricots and push the overhang into sides of the tin. Bake in preheated oven for 30 minutes or until pastry is golden. Remove from oven and leave to stand 10 minutes before unfolding onto serving plate.