- 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
- 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 sautĂŠ 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.