Apricot & Thyme, Filo Tart Tatin


10 fresh apricots (with skin, de-stoned and cut in half)

125gr of unsalted butter

150gr of sugar

Grind of 1 lemon

1 twig of thyme

2 cloves

8 sheets of filo pastry


Pre-heat the oven at 190 ºC.

Melt the butter with the sugar in a frying pan with a metal handle. When the sugar starts to brown, add in the apricot halves. Let it bubble for 5-8 minutes on a medium heat. Remove from the heat at put on top of the apricots the sheets of filo, one by one brushed with a little bit of butter. Place in the oven for 20 minutes, until the filo is crispy and golden.

Remove the pan from the oven and let it cool down. Turn the tart upside down into a round plate. Serve warm with a dollop of ice cream or crème fraiche.


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