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1
Position rack in center of oven and preheat to 425F.
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2
Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan.
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3
Stir over medium-low heat until sugar dissolves.
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4
Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes.
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5
Add butter and cream (mixture will bubble vigorously).
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6
Stir over low heat until any caramel bits are dissolved.
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7
Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet.
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8
Carefully place apricot halves, rounded side down, tightly together atop caramel.
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9
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
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10
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round.
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11
Place puff pastry round atop apricots in skillet.
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12
Gently press down pastry around apricots at edge of skillet.
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13
Bake tart until pastry is puffed and deep golden, about 25 minutes.
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14
Remove from oven; cool 1 minute.
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15
Cut around edge of pastry to loosen.
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16
Place large rimmed platter atop skillet.
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17
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
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18
Carefully lift off skillet.
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19
Rearrange any apricots that may have become dislodged.
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20
Serve warm.
