|175.00 g||flour — cake|
|salt — pinch|
|100.00 g||butter — chilled and cubed|
|45.00 ml||water — iced|
|100.00 g||butter — unsalted|
|250.00 ml||cream — double thick|
PÂTE BRISÉE: Process flour, salt and butter in a food processor until crumbly. Add iced water and pulse until pastry just holds together. If it feels sticky add a little extra flour.
Wrap in waxed paper or cling wrap and allow to rest for 1 hour or overnight.
FILLING: Melt butter in a heavy-based saucepan, taking care not to let it burn. Add apricots and sugar to melted butter, and cook gently for 15 to 20 minutes, stirring occasionally and carefully with a wooden spoon so they do not stick.
Increase heat and cook for a further 5 to 10 minutes, or until a rich, golden brown colour. The more they caramelise and brown, the better they will taste. Shake the pan occasionally to prevent burning.
Place apricots and pan juices in an unbuttered round 20-22 cm diameter baking dish (preferably clear glass) and allow to cool.
Roll out pastry to a little larger than the dish. Gently place pastry on top of cooled apricots. Tuck dough around edges and down into dish. Do not prick.
Bake at 220 ºC until pastry is a deep, golden brown and apricots begin to bubble, 35 to 40 minutes.
Remove from oven and immediately place an upside-down serving platter on top of tart. Invert, allowing tart to release from baking dish so that apricots are not on top. Ensure that all apricots and caramel have been released before removing baking dish.
Serve warm or at room temperature with crème fraîche, sour cream or mascarpone cheese.
CRÈME FRAÎCHE: Mix thick cream and buttermilk well. Cover with clingfilm and allow to stand at room temperature overnight, or until fairly thick.
Refrigerate for a few hours to allow cream to thicken further. (Cream can be stored for several days – the flavour continues to develop.)