Heat a oven safe frypan over a medium high heat. Add the brown sugar and cook
until caramelised. Add the cream and butter, cook until the sauce is a caramel. Add
the apple and apricot into the frypan. Top with pastry and tuck in the edges. If your
sheet doesn’t cover the edges fully add some extra sheets of pastry. Cut a couple of
holes in the top of the pastry to allow the filling to steam.
Place into a 180 deg Celsius oven and cook until the pastry is golden and puffed
Remove from the oven and sit for 2 minutes. Place a plate over the pan and flip so
the tarte tartin is apple and apricot side up on the plate. Cut into quarters and top
with ice cream.
Recipe by Michael Weldon, featured on Farm to Fork.
