Without a doubt, the Hintons sun-ripened, deeply fragrant apricots with nuances of almond, smothered in rich caramel under a flaky crust, make the finest summer's tart ever. These upside down tarts take so little effort to prepare, yet the finished dessert looks and tastes sensational.

Ingredients

• 100 grams butter
• ¾ cup sugar (caster is best)
• 12-16 apricots, halved and stoned
• 1 sheet frozen pre-rolled flaky puff pastry, defrosted

Method

1. Set the rack at the centre or just above the centre of the oven. Preheat the oven to 200ºC.
2. Heat the butter in a 23-cm ovenproof frying-pan and, when melted, sprinkle in the sugar. Cook over a moderate heat until the sugar melts.
3. Arrange the apricots in one layer in the pan, cut side up, and keep cooking until a thick amber syrup has formed - this will probably take a good 10 minutes. Once the sugar has begun to caramelise, place the pastry on top of the apricots. Pierce holes in the pastry with a fork.
4. Bake in the preheated oven for 20 minutes or until the pastry is well cooked. Leave the tart to sit for 5 minutes before carefully turning out onto a serving plate. Allow to cool for a further 10 minutes, as the syrup will be very hot, before serving with lashings of whipped cream.

Cooks Tips

Variation - Use plums or nectarines and try a short pastry in place of puff pastry.