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1
Make the pastry.
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2
In a food processor, combine the flour, butter, sugar and salt.
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3
Process until the mixture looks like coarse bread crumbs (about five seconds).
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4
Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas.
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5
Do not allow to become a ball in the machine.
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6
Turn mixture out onto lightly floured board and knead lightly until it holds together.
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7
With heel of palm of your hand, flatten it into a thick pancake about six inches across.
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8
Wrap it in plastic and refrigerate for at least 20 minutes.
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9
It will keep unfrozen up to three days before being used.
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10
Cut apricots in half and remove pits.
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11
Melt butter and sugar in nine-inch cast-iron skillet.
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12
Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize.
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13
Be careful not to burn.
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14
Cool completely.
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15
Roll out pastry into 10-inch circle.
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16
Place it on top of apricots, cutting off excess dough.
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17
Put edges down over fruit.
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18
Refrigerate for 30 minutes.
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19
Preheat oven to 425 degrees.
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20
Prick the pastry all over with the point of a knife.
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21
Bake for 20 to 25 minutes until the pastry is cooked.
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22
Cool and turn out onto a plate.
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23
Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.
