Apricot and Rosemary Tarte Tatin

Ingredients

• 12 pieces Fresh apricots, halved and pitted
• 0.5 cup Unsalted butter
• 0.75 cup Granulated sugar
• 1 tablespoon Fresh rosemary, finely chopped
• 1 sheet Puff pastry sheet, thawed
• 2 tablespoons Honey
• 1 teaspoon Lemon juice
• 0.5 teaspoon Vanilla extract
• 1 pinch Sea salt
• 1 unit Egg wash (1 egg beaten with 1 tsp water)(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and roll out the puff pastry on a lightly floured surface, cutting a circle slightly larger than your 9-inch oven-proof skillet.

2. 2

   In the skillet over medium heat, melt the butter and stir in the granulated sugar and honey until the mixture begins to bubble.

3. 3

   Cook the sugar mixture undisturbed for about 5-7 minutes until it turns a deep amber caramel color, then stir in the chopped rosemary and lemon juice.

4. 4

   Arrange the apricot halves cut-side down in the skillet, packing them tightly as they will shrink during the cooking process.

5. 5

   Cook the apricots in the caramel for 3-5 minutes on the stove to soften slightly, then remove from heat and sprinkle with a pinch of sea salt and vanilla extract.

6. 6

   Carefully drape the puff pastry circle over the apricots, tucking the edges down into the sides of the skillet using a spoon.

7. 7

   Brush the pastry with egg wash and bake for 25-30 minutes until the pastry is puffed and golden brown.

8. 8

   Let the tart cool for exactly 5 minutes in the pan, then place a large plate over the skillet and quickly invert it to release the tart.