Apricot Tarte Tatin 9 Steps
Preheat oven to 350°F. Halve the apricots, remove the stones and set aside.
Put the sugar with water in a 9-inch ovenproof pan and heat gently. Once the sugar has melted, increase the heat and bubble, without stirring, for 4-5 minutes until it forms a light golden caramel.
Remove the pan from the heat and quickly stir in the butter. Mix the thyme with caramel.
Arrange the apricot halves over the caramel, cut-side down, packing them as close together as you can.
Roll out the puff pastry on a lightly floured surface to 1/4 inch thickness. Trim to a slightly larger circle than the pan.
Lay the puff pastry over the apricots. Tuck in the edges around the inside of the pan and poke it with a fork or knife.
Bake for 25-30 minutes until dark golden and puffed.
Remove the tarte from the oven, leave for 5 minutes, then carefully invert it onto a large serving plate.
Serve warm with vanilla ice cream or fresh whipped cream.