Ingredients – serves 8
100g coconut sugar
10-12 fresh apricots halved and stones removed
400g block frozen flaky puff pastry, thawed
Melt the butter and coconut sugar in a 23cm tarte tatin pan over a low heat. (A small paella pan works well).
Remove from the heat. Place the apricots cut side down, packing the fruit in tightly. It doesn’t matter if they overlap as the fruit will shrink as it softens.
Return the pan to the heat. Continue cooking over medium heat until the sugar caramelises and the apricots start to soften. This will take about 10 minutes. The caramel will also look quite syrupy. You may need to move the pan around to get even caramelisation.
Remove the pan from the heat and allow the apricots and caramel to cool.
Preheat oven to 200°c (fan bake).
Roll out the pastry and cut a circle 25cm in diameter (a dinner plate is good to use as a guide).
Place on top of the apricots and tuck in the edges of the pastry. Make a few cuts in the top of the pastry to allow the steam to escape.
Bake for 10 minutes. Reduce the heat to 180°c and continue cooking for a further 10-15 minutes until pastry is cooked and golden.
Remove from the oven and allow to stand for 10 minutes before turning upside down onto a serving platter.
Serve with Greek style yoghurt, cream or icecream.
Note: Coconut sugar is available at health food shops and some supermarkets. Alternatively replace the coconut sugar with caster sugar