Apricot and Pistachio Tarte Tatin

Apricot and Pistachio Tarte Tatin

Yield: 6 to 8 servings | Prep time: 15 minutes | Cook time: 55 minutes

Ingredients:
7 ounces sugar, divided
2 tablespoons water
10 to 12 apricots
1 3/4 ounces unsalted butter, diced
9 ounce slab puff pastry
Small handful thyme, leaves picked
Small handful shelled pistachio nuts, chopped
Ice cream or whipped cream, to serve

Directions:
Preheat the oven to 325 degrees F (170°C/gas 3). In a pan, simmer half the sugar with the water until a light golden caramel forms.
Meanwhile, halve the apricots and remove the stones (keep the stones). Sprinkle the apricots with the remaining sugar, mix, and leave for 10 minutes to draw out the juices.
When the caramel is ready, remove from the heat, stir in the butter and pour into a non-stick tart tin. Arrange the apricots on top to cover the base.
Crack open about half the apricot stones and remove the kernels, which taste like amaretto. Finely slice the kernels and sprinkle over the apricots with half the thyme. (Apricot kernels should only be eaten cooked.)
Roll out the pastry slightly larger than the tin. Cover the apricots, pushing the pastry right into the sides.
Bake for 25 to 35 minutes until the pastry is puffed and golden.
Put a large plate on top and turn the tart upside down onto it. Sprinkle with the rest of the thyme and the pistachios just before serving. Serve with ice cream or whipped cream.