Apricot tarte tatin

“There’s something magical about the way apricots caramelise, turning golden and intensely fragrant. This tarte tatin captures that magic, whether using fresh fruit or tinned when out of season. Nestled in a thyme-scented caramel, the apricots’ tartness balances the rich, crisp pastry beneath. Once flipped, their glossy, syrupy juices soak into the layers, creating a dessert that’s simple, stunning and effortlessly elegant, year-round.” – Philip Khoury

Makes 1 x 20cm tart

100g caster sugar

20g coconut oil

20g soya milk

4-5 sprigs of thyme, plus extra to serve

200g quantity puff pastry (use a vegan pastry, or the recipe on p195)

2 x 400g tins apricots (or fresh equivalent)

Preheat the oven to 180°C fan.

Place the sugar in a small, heavy-based saucepan over a medium heat. Leave it to melt, undisturbed, until it starts to turn golden. Swirl the pan gently but do not stir. Once the sugar has melted completely and is a deep amber colour, carefully add the coconut oil and stir it in.

Remove the pan from the heat and whisk in the soya milk. The caramel will bubble up – stir continuously until smooth. Pour the caramel into the base of a 20cm square cake tin (pan), tilting the tin slightly to spread it out evenly. Scatter the thyme sprigs over the caramel while it is still warm.

If using tinned apricots, drain them well and pat dry with a clean cloth to remove excess liquid. If using fresh apricots, halve and remove the stones.

Arrange the apricot halves, cut-sides-down, on top of the caramel in a snug, even layer – they should almost stand up, overlapping.

Roll out the puff pastry to a slightly larger size than the tin (about 22cm to allow for slight shrinkage).

Drape the pastry over the apricots and gently tuck in the edges around the fruit. This creates a neat shape when the tart is flipped after baking.

Prick the pastry a few times with a fork to allow steam to escape during baking.

Bake in the oven for 25–30 minutes, or until the pastry is golden brown and crisp.

Remove from the oven and leave to rest for about 15 minutes – this allows the caramel to settle slightly. Place a serving plate upside down over the tin. Using oven gloves, carefully and swiftly flip the tart onto the plate. Allow gravity to help release it from the tin. Remove the tin and let any excess caramel drizzle over the tart.

Garnish with additional fresh thyme sprigs if desired. Serve warm.

This is an edited extract from Beyond Baking by Philip Khoury, published by Quadrille. 📷 Matt Russell.