APRICOT TARTE TATIN WITH SHORTCRUST PASTRY

Preparation Method :

• Preheat the oven to 180°C / 350°F / Gas mark 5.
• Heat sugar and butter in a 9-inch ovenproof frying pan until melted, then cook to a rich golden brown caramel. Remove pan from heat.
• Arrange apricot halves, rounded-side down, in pan almost to edge.
• Place first one at a slight angle and the rest overlapping slightly to allow for shrinkage during baking.
• Work from outside into centre, placing apricots in concentric circles until tin is full.
• Roll out pastry on a lightly floured surface to a circle the same size as the tin. Lift it over apricots, tucking pastry edges down the sides between apricots and tin.
• Prick pastry all over with a fork and place tin on a baking tray. Bake for about 20 minutes or until pastry is puffed and turned golden brown.
• Remove tin from oven and let stand for 2-3 minutes before inverting tart onto a warm serving plate.
• Tuck back into place any apricots that stick to the tin and scatter pistachios over top. Serve warm with créme fraîche.