Apricot Tarte Tatin, Southern Hemisphere Style

Apricot Tarte Tatin 

Ingredients

• 6–8 ripe apricots, halved, stones removed

• ½ cup sugar (white or light brown)

• 50 g butter

• 1 tsp vanilla

• Optional twist (choose one):

• lemon zest or thyme

• 1 sheet flaky puff pastry

• Thick cream or vanilla ice cream, to serve

Method

1. Heat oven to 190°C (fan 180c)

2. In an ovenproof pan, melt butter + sugar over medium heat.

3. Let it bubble gently until lightly caramelised (golden, not dark).

4. Add vanilla + optional lemon zest or herb.

5. Arrange apricots cut-side down, snug but not forced.

6. Cook 5–8 mins until fruit softens slightly and juices mingle.

7. Remove from heat. Lay pastry over the top, tuck edges in.

8. Bake 25–30 mins until pastry is puffed and deeply golden.

9. Rest 5 mins, then confidently flip onto a plate.