Ingredients

• 85g/3oz butter
• 85g/3oz plain flour
• plus extra for dusting
• 1 free-range egg
• beaten
• 30g/1oz butter
• 3 tbsp honey
• 3 apricots
• halved
• stones removed
• 1 vanilla pod
• split
• seeds scraped out
• 100ml/3½fl oz double cream
• whipped
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the pastry
• place the butter and flour into food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend until it comes together as a ball of pastry.
• Turn out onto a floured surface
• knead for one minute and then roll to the thickness of a pound coin. Cut to the size of an ovenproof medium-sized frying pan and set aside.
• For the filling
• heat the butter and honey in the frying pan
• add the apricots
• cut-side down
• and the vanilla seeds and sauté for 2-3 minutes.
• Turn over the apricots
• cover with the prepared pastry and press down the edges to seal the pastry round the apricots. Bake in the oven for 15 minutes.
• Remove from the oven
• place a serving plate over the top of the frying pan
• and flip the pan to turn out the tatin
• fruit-side up.
• To serve
• cut into slices and top with lashings of whipped cream.