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1
Preheat the oven to 170 degrees C / 325 degrees F / gas 3.
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2
In a pan, simmer half the sugar with a couple of Tbsp.
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3
of water till a light golden brown caramel has formed.
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4
Meanwhile, halve the apricots and remove the stones.
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5
Do not throw the stones away - I will explain why later.
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6
Sprinkle the apricots with the remaining sugar, mix and leave to sit for ten min.
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7
The sugar will draw out the lovely juicy sweetness from the apricots.
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8
Check the caramel sauce.
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9
If it's ready, remove from the heat.
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10
Stir in the butter and pour the sauce into a non-stick tart tin.
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11
Whack the apricots on top and spread them out to cover the base of the tin.
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12
Now take about half of your apricot stones and bash them open.
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13
Inside you will find a nutty kernel that tastes just like Amaretto - great for adding flavour.
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14
Finely slice the kernels and sprinkle them over the apricots with half the thyme.
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15
Roll out the pastry till it's just over 1/2cm thick and 2cm larger than your tart tin.
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16
Cover the apricots with the pastry, pushing it right into the sides of the tin.
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17
Place the tart in the oven for around 35 min.
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18
When the tart is cooked, put a large plate on top of the tin and turn the tart upside down onto it.
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19
Sprinkle with the rest of the thyme and the pistachio nuts just before serving.
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20
Fantastic served with ice-cream or possibly whipped cream.
